Name: Chicken and Vegetable Pot Pies with Dilled Biscuit Topping
Yield: Makes 6 servings
Ingredients: 1 4 1/2- to 5-pound chicken, quartered, giblets reserved; 6 cups canned low-salt chicken broth; 1 bay leaf; 5 tablespoons butter; 3/4 cup finely chopped red bell pepper; 1/2 cup chopped onion; 3/4 teaspoon dried thyme, crumbled; 8 ounces button mushrooms, coarsely chopped; 5 tablespoons unbleached all purpose flour; 1 3/4 cups frozen mixed vegetables (from one 16-ounce bag), thawed; 1/3 cup whipping cream; Dough for Dilled Buttermilk Biscuits (unbaked)

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Chicken and Vegetable Pot Pies with Dilled Biscuit ToppingMark Thomas

There's nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc.

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