CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING

Chicken and Vegetable Pot Pies with Dilled Biscuit Topping image

Yield Makes 6 servings

Number Of Ingredients 12

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

Steps:

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.