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home > recipes > meat > chicken and rice pot pie
from US Chicken and Rice Pot Pie from : Rice_Cafe@um1.unitymail.net Bon Appetit! 2 tablespoon butter 1 large onion, chopped 2 cloves garlic, minced 3/4 teaspoon dried thyme leaves 1/2 teaspoon sage 1/4 teaspoon ground black pepper 1/3 cup flour 2 14-1/2-ounce cans chicken broth 1 16-oz package mixed frozen vegetables 3 cups cooked rice 2 cups cooked chopped chicken 1/2 cup chopped fresh parsley 1-1/2 cups baking mix 3/4 cup buttermilk 1/2 cup finely chopped green onions Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.) Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately. Makes 6 servings.

Chicken and Rice Pot Pie


average rating = 5 stars(5.00001 comment available)
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list all recipes for MEAT (1007)
list all recipes by NERIS (10)


   

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(posted February 28, 2000)


from US

Chicken and Rice Pot Pie

from :
Rice_Cafe@um1.unitymail.net
Bon Appetit!

2 tablespoon
butter
1 large
onion, chopped
2 cloves
garlic, minced
3/4 teaspoon dried
thyme leaves
1/2 teaspoon
sage
1/4 teaspoon ground black pepper
1/3 cup
flour
2 14-1/2-ounce cans
chicken broth
1 16-oz package mixed frozen vegetables
3 cups
cooked rice
2 cups
cooked chopped chicken
1/2 cup chopped fresh
parsley
1-1/2 cups
baking mix
3/4 cup
buttermilk
1/2 cup finely chopped
green onions

Heat
butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before baking.) Combine baking mix, buttermilk and green onions in medium bowl. Gently stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Makes 6 servings.


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from FL, United States wrote:1  0

it was very good, all the family can cook
5 starsNovember 22, 2002


 
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