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

 * 1) 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.
 * 2) 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.
 * 3) Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2½-quart casserole.
 * 4) Combine baking mix, buttermilk and green onions in medium bowl. Genty stir, just until dough comes together.
 * 5) 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.
 * 6) 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.
 * 7) May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.