Vermont Chicken Pie

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Quickening the Classics

Rated: 4 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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.

Photo: Vermont Chicken Pie

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Comments & Reviews

recipe Vermont Chicken Pie
Denise Los Gatos, CA 01-09-2009
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Delicious and Easy!
Rated: 5 stars out of 5

This is delicious! I've made this a few times now and have "tweaked" it a little. First I cook the veggies and I also add... potatoes - nice and hearty. I remove them from the pan. Then I cut and season the chicken tenders and cook them in the pan - I don't boil them in the broth. I combine them both and follow the remainder of her directions. Oh, I also cut the biscuits in half since they didn't cook all the way through. Wonderful, fast & easy meal for a weekday!Read more
recipe Vermont Chicken Pie
Kim nICHOLSON, PA 03-11-2008
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Kim
Rated: 5 stars out of 5

Excellent, I just used frozen peas and carrots instead and added them together at the end.
recipe Vermont Chicken Pie
Peter Windsor, CT 01-13-2008
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vermout chic pie
Rated: 5 stars out of 5

Best chicken pie i ever made an loved
recipe Vermont Chicken Pie
KATE Redondo Beach, CA 10-01-2007
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easy, almost 30 min!
Rated: 4 stars out of 5

I made this on a Thursday night, it was cheap, fast, and very comforting. I cooked the chicken first and then removed it from... the pan to cook the veggies. I microwaved 1 large, diced potato to add. I did not add any fresh herbs, but instead about 2tbsp of poultry seasoning. I also added peas, and used the bisquits. Great recipe!Read more
recipe Vermont Chicken Pie
amanda jefferson, OH 02-06-2007
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great comfort food!
Rated: 4 stars out of 5

This was a very easy recipe, and tasted great. I added a little cornstarch to thicken the gravy, and it turned out really... well. I too baked the biscuits seperately as others recommended then placed them on top. Thanks Rachael!Read more
recipe Vermont Chicken Pie
brenda newton, KS 12-29-2006
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Awesome and Quick
Rated: 5 stars out of 5

What a quick way to get comfort food. My family loved the taste I loved the ease of the recipe.