Vermont Chicken Pie

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 400 degrees F. 
  2. 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. 
  3. 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.
Chicken Mushroom Burgers
PREMIUM
31m Easy 98%
CLASS
Curry Chicken
PREMIUM
Kwame Onwuachi

Curry Chicken

30m Intermediate 99%
CLASS
Fieri'd Chicken Saltimbocca
PREMIUM
11m Easy 99%
CLASS
Chicken Parmesan
PREMIUM
19m Intermediate 100%
CLASS