Recipe courtesy of Rachael Ray
Vermont Chicken Pie
Total:
40 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F. 

Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer. Poach chicken 6 to 8 minutes. 

While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Apple Pie

Recipe courtesy of Bobby Flay

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking