Vermont Chicken Pie

Recipe Ingredients

1		Chicken stock
1 1/2 lbs	681g / 24oz	Chicken tenders
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter - cut into pieces
1 tablespoon	15ml	Onion - chopped (medium)
2		Carrots - peeled, diced
2		Celery ribs - diced
6		White mushrooms - quartered
1		Fresh or dried bay leaf
1 teaspoon	5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	All-purpose flour
1		Handful flat-leaf parsley leaves - chopped
1 cup	237ml	Frozen peas
1		Refrigerated biscuits in tube

Recipe Instructions

Preheat oven to 400 degrees.

Reserve 2 cups of stock for vegetables. Cut tenders into thirds. 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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C72) - from the TV FOOD NETWORK

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