This Greek-style chicken pot pie is so succulent and a fantastic twist on a staple dinner item. The savoury, hearty pie has a flavourful chicken filling paired with fresh and seasonal ingredients like parsley and thyme. It's a dish ready for the whole family to enjoy and is so satisfying to open the flaky crust to expose its delicious filling.
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
Method
- Heat butter in a 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 a medium bowl. Gently stir, just until the dough comes together.
- Form dough into a 9-inch long log on lightly floured surface; cut crosswise into 6½-inch rounds. Or roll out dough on a lightly floured surface to the 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.
- Enjoy your chicken pot pie.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.
