Chicken And Rice Pot Pie Recipe
Servings: 6
Ingredients
- 2 Tbsp. butter
- 1 lrg onion minced
- 2 x cloves garlic chopped
- 3/4 tsp dry thyme
- 1/2 tsp sage
- 1/4 tsp grnd black pepper
- 1/3 c. flour
- 2 x 14.5 ounce cans chicken broth
- 1 lb frzn mixed vegetables
- 3 c. cooked rice
- 2 c. minced cooked chicken breast
- 1/2 c. minced fresh parsley
- 1 1/2 c. buttermilk baking mix
- 3/4 c. buttermilk
- 1/2 c. finely minced green onions
Directions
- Heat butter in Dutch oven over medium-high heat till warm. Add in onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 min till onion is tender. Add in flour, cook and stir 1 to 2 min. Whisk in broth; cook, whisking 4 to 6 min or possibly till sauce boils and thickens. Stir in vegetables; cook 5 to 7 min or possibly till vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 min more. Place in 2-1/2-qt casserole. (May be prepared 1 day ahead. Cover and chill. Bring to room temperature before baking.)
- Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just till dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or possibly roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing proportionately. Bake in 425-degree oven for 20 min till filling is bubbly and biscuits are golden. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 6 servings | |
| Calories 381 | |
| Calories from Fat 102 | 27% |
| Total Fat 11.41g | 14% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.08g | |
| Cholesterol 54mg | 18% |
| Sodium 431mg | 18% |
| Potassium 676mg | 19% |
| Total Carbs 46.15g | 12% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.66g | 4% |
| Protein 23.64g | 38% |
