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1
Combine chicken, giblets, broth and bay leaf in large pot.
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2
Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes.
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3
Transfer chicken to large bowl.
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4
Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes.
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5
Strain broth; discard solids.
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6
Remove skin and bones from chicken pieces.
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7
Tear meat into bite-size pieces; transfer to bowl.
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8
Melt butter in heavy medium saucepan over medium heat.
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9
Add bell pepper, onion and thyme.
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10
Saute until onion is tender, about 5 minutes.
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11
Add mushrooms.
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12
Cook until mushrooms are tender, about 7 minutes.
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13
Reduce heat to medium-low.
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14
Sprinkle vegetables with flour; saut) 2 minutes.
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15
Gradually whisk in reduced broth.
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16
Add mixed vegetables.
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17
Simmer until broth thickens, stirring occasionally, about 5 minutes.
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18
Remove from heat.
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19
Stir chicken and cream into sauce; season with salt and pepper.
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20
(Can be made 1 day ahead.
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21
Cool slightly.
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22
Cover and refrigerate.
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23
Rewarm before continuing.)
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24
Position rack in top third of oven; preheat to 450F.
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25
Divide chicken mixture among six 1 3/4-cup individual casserole dishes or souffle dishes.
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26
Place 1 unbaked 3-inch square of biscuit dough over each.
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27
Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes.
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28
Let stand 5 minutes before serving.
