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Recipe of the Week


Chicken Pot Pie

  • 2 Tbsp. butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3/4 tsp. dried thyme leaves
  • 1/2 tsp. sage
  • 1/4 tsp. ground black pepper
  • 1/3 cup flour
  • 2 cans (14-1/2-ounce) chicken broth
  • 1 16-ounce package mixed frozen vegetables
  • 3 cups cooked rice
  • 2 cups cooked chopped chicken
  • 1/2 cup chopped fresh parsley
  • 1-1/2 cups buttermilk 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 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.

Source:
USA Rice Federation

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