Chicken and Vegetable Pot Pies with Dilled Biscuit Topping Recipe

There’s nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc.

Makes 6 servings.


  • 14 1/2- to 5-pound chicken, quartered, giblets reserved
  • 6cups canned low-salt chicken broth
  • 1bay leaf5tablespoons butter
  • 3/4cup finely chopped red bell pepper
  • 1/2cup chopped onion
  • 3/4teaspoon dried thyme, crumbled
  • 8ounces button mushrooms, coarsely chopped
  • 5tablespoons unbleached all purpose flour
  • 1 3/4cups frozen mixed vegetables (from one 16-ounce bag), thawed
  • 1/3cup whipping creamdough for dilled buttermilk biscuits (unbaked)


    Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.

    Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.

    Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; saut
 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)

    Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving.

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