Chicken and Vegetable Pot Pies with Dilled Biscuit Topping

Ingredients

• 1  bay leaves 
• 5 tablespoons butter 
• 8 ounces mushrooms coarsely chopped
• 4.5 pound chicken quartered
• 0.8 teaspoon thyme dried crumbled
• 6 servings biscuits for dilled buttermilk biscuits (unbaked
• 1.8 cups savory vegetable mixed frozen thawed (from one 16-ounce bag)
• 6 cups chicken broth canned
• 0.5 cup onion chopped
• 0.8 cup bell pepper red finely chopped
• 5 tablespoons unbleached all purpose flour 
• 0.3 cup whipping cream 

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• casserole dish

Directions

1. Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes.
2. Transfer chicken to large bowl.
3. Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids.
4. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
5. Melt butter in heavy medium saucepan over medium heat.
6. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes.
7. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low.
8. Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth.
9. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes.
10. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)
11. Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes.
12. Place 1 unbaked 3-inch square of biscuit dough over each.
13. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes.
14. Let stand 5 minutes before serving.