Filed Under: cook, north-american, Side, side-dish, Under 20 Minutes, vegetable, Vegetables

Farmhouse Bistro Pot Pies

This fabulous recipe was made using store-bought rotisserie chicken. No one will believe you used a bird-in-a-bag!

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April 8th, 2012

Recipes Developed by LeeAnne Wright Photography by Michael Alberstat Food Styling by Ian Muggridge Prop Styling by Jane Hardin

Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 2 Cups frozen mixed vegetables
  • 3 tablespoons all-purpose flour
  • 2 Cups chicken stock
  • 1 Cup 35% cream
  • 1 rotisserie chicken, skin discarded, meat removed and set aside
  • 3 tablespoons chopped fresh thyme
  • 1-1/3 Cups biscuit mix
  • 12/3 Cups milk with 1 tbsp reserved for egg wash
  • 1/2 Cups freshly grated Parmesan
  • 1 egg, whisked with reserved milk
Directions

  1. Preheat oven to 400 °F.

  2. Melt butter in a large skillet over medium-high heat. Sauté garlic and frozen vegetables, about 3 minutes.

  3. Whisk flour into chicken stock until smooth. Add to skillet and turn heat to high. Stir until thickened. Stir in cream, chicken meat and 2 tablespoons thyme. Add salt and pepper to taste. Pour into individual ramekins.*

  4. Place biscuit mix, milk, cheese and remaining thyme in a large bowl. Stir until well combined. Spoon biscuit mix in dollops over chicken mixture and brush with egg wash.

  5. Bake for 15 minutes or until topping is golden and filling is bubbling.

Nutrients Per Serving

Nutrients per serving: 644 calories, 27 g fat, 47 g protein, 52 g carbs, 4 g fibre. Excellent source of vitamins A, B6, B12 and D. Calcium, iron, zinc and magnesium.

Farmhouse Bistro Pot Pies