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Chicken & Vegetable Pot Pie

Lots of vegetables and low-fat gravy make this classic lighter – and it’s quick made with a Tony's roast chicken and biscuit mix.

1 Roast Chicken, or a whole boiled chicken
biscuit mix for 10 biscuits
2 TBS olive oil
1 small onion, chopped
1/2 cup celery cut on a bias
1/4 cup diced carrots
1/4 cup diced red peppers
4 oz mushrooms, sliced
1 small can peas, rinsed and drained
1 cup Rich Chicken Stock*, chilled
1 TBS flour
turbinado or coarse sugar garnish

Preheat oven to 425 degrees. Remove chicken meat from it’s bones and cut meat into small pieces; discard skin and bones. Use one of our precooked chickens, or boil a chicken and make homemade stock at the same time! Prepare biscuit mix according to directions and place in refrigerator – don’t over-handle the biscuits!

Heat a skillet or Dutch oven over medium flame, add oil and sauté onion, celery and carrots until tender, and then add red peppers and mushrooms and cook until their moisture is evaporated.

Meanwhile, whisk one tablespoon of flour with the cold Rich Chicken Stock, and then blend into the veggies. Add the chicken and the peas and simmer to thicken the stock – taste and adjust.

Transfer to crocks, or bowls, or any oven safe cooking vessel and cover with biscuits simply or decoratively. Brush biscuits with milk, cream or butter and sprinkle with coarse sugar. Roast in the top half of a preheated 425-degree oven until the biscuits are brown.

*Chef’s Notes: To make Rich Chicken Stock, use one package of More Than Gourmet’s Glace de Poulet reconstituted with 2 cups water.
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