Photo: Vermont Chicken Pie Recipe
Ingredients
- 1 quart chicken stock, available on soup aisle
- 1 1/2 pounds chicken tenders, 2 packages
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter, cut into pieces
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 6 white mushrooms, quartered
- 1 bay leaf, fresh or dried
- 1 teaspoon dried thyme, 1/3 palm full
- Salt and pepper
- 2 tablespoons all-purpose flour
- Handful flat-leaf parsley leaves, chopped
- 1 cup frozen peas
- 1 package refrigerated biscuits in tube, found on dairy aisle
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.
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By dleggs15
moncks corner, SC
on August 01, 2011
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THis was a great and easy dish! I only gave it 4 stars though because I added a few more ingredients and think maybe it would be a little bland with just the few things mentioned! I added corn and potatoes. It was really good! I made a meatless version for my husband (he dont eat meat and he really liked it as well!
By Lady_Samantha
Wellfleet, Mass...
on July 21, 2011
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Does anyone know the nutritional facts in this dish?
By mmontrose_11475548
Fort Lauderdale, FL
on May 01, 2011
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Easy, quick recipe and very tasty. I used fresh thyme. I had some leftover roast chicken and I think that really improved the flavor over poached chicken breast. It also made the recipe quicker. I used the Pillsbury Grands biscuits and I think they are too thick. They were very brown on top, but not done on the bottom. To respond to a previous reviewer, they were not like dumplings, the bottoms were gooey. We enjoyed them, but I think next time I will cut them in half, like dhays (below. I didn't have a problem with the casserole being too soupy, but I cooked it after adding the chicken broth for a good 10 minutes and it thickened up nicely.
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