• Filling may be made ahead and stored in the refrigerator in a tightly sealed container for up to two days. To prepare, reheat filling, then proceed with recipe.
• Substitute thawed, frozen peas for the green beans. (Add them at the same time as mushrooms, parsley, and thyme.)
Chicken Pot Pie
with DHC Germinated Brown Rice Potage
Ingredients (serves 8)
4 cups sliced mushrooms
5 tablespoons unsalted butter, divided
2 cups carrots, diced
2 cups green beans, trimmed and cut into 1⁄2-inch pieces
1 cup onion, chopped
6 boneless, skinless chicken breasts, diced
3 cups chicken broth, divided
5 packets DHC Germinated Brown Rice Potage
1⁄4 cup fresh parsley, chopped
1 teaspoon dried thyme
Salt and pepper to taste
1 can (8 count) refrigerated buttermilk biscuits
Preheat oven to 350°.
In a large pan, sauté mushrooms in 3 tablespoons butter over high heat until lightly browned, about 2 minutes; remove and reserve. In the same pan, add 2 tablespoons butter and sauté carrots, green beans, and onion over medium heat, until vegetables just begin to soften, about 5 minutes. Add chicken; sauté until opaque. Stir in 1 cup broth; simmer until vegetables are just tender, about 3 minutes. Remove from heat. Stir in reserved mushrooms, plus parsley and thyme.
Heat remaining 2 cups chicken broth; stir in
DHC Germinated Brown Rice Potage mix. Add to reserved chicken mixture. Season to taste with salt and pepper. Lightly coat eight individual 2-cup ovenproof bowls with a non-stick cooking spray and pour in chicken mixture.
Flatten each biscuit with a rolling pin and cut in quarters. Arrange quarters atop each bowl. Place bowls on a baking sheet. Bake at 350° until biscuits are golden brown, about 20 minutes.
To achieve this look, use flattened jumbo-sized biscuits (11⁄2 per pie), cut into quarters. Slightly overlap the edges, leaving a hole in the middle for steam to escape.