Chicken Pot Pie I

== Description ==
Makes 4 servings
== Ingredients ==
* 2 tablespoons butter
* 1 large onion, chopped
* 2 cloves garlic, minced
* ¾ teaspoon dried thyme leaves
* ½ teaspoon sage
* ¼ teaspoon ground black pepper
* ⅓ cup flour
* 2 x 14½-ounce cans chicken broth
* 1 x 16-ounce package mixed frozen vegetables
* 3 cups cooked rice
* 2 cups cooked chopped chicken
* ½ cup chopped fresh parsley
* 1½ cups baking mix
* ¾ cup buttermilk
* ½ cup finely chopped green onions
== Directions ==
# 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 2½-quart casserole.
# Combine baking mix, buttermilk and green 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 6½-inch rounds. Or roll out dough on lightly floured surface to ½-inch thickness and cut with different shaped cookie cutters.
# Or top casserole with biscuits, spacing evenly. Bake in 425°F oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.
# May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
Category:American Meat Dishes
Category:Pot pie Recipes
Category:Main Dish Poultry Recipes
Category:Buttermilk Recipes
Category:Chicken Recipes
Category:Rice Recipes
Category:Baking mix Recipes
Category:Sage Recipes