Chicken Pot Pie (ATK)

By hmp13

Ingredients

• Asiago Biscuits
• 4 whole chickens, roasted
• 16 cups broth
• 1 1/2 T veg oil
• 8 large onion, minced
• 16 garlic cloves, minced
• 24 medium carrots, peeled and cut into 1/4 inch slices
• 2 packages mushrooms, minced
• 2 cans roasted red peppers
• 2 cups butter
• 4 cups flour
• 12 cups whole milk
• 4 tsp dried thyme
• 1 1/2 cups dry sherry
• 8 cups frozen peas
• 8 cups frozen corn
• 2 packages asparagus, trimmed and cut into 1 inch pieces

Preparation

Step 1

Partially cook asiago biscuits, set aside.

Heat soup kettle to medium-high; heat the oil in the empty pan. Add the onion, garlic, mushrooms and carrots; saute until just tender, about 5 minutes. Add the peppers and asparagus, saute for 5 minutes. Season with salt and pepper to taste. While the vegetables are sauteing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.

Melt the butter over medium heat in the empty pan; add the flour and cook until golden, about 1 minute. Whisk in the chicken broth, the milk, any accumulated chicken juices, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 5 minutes. Season with salt and pepper to taste; stir in the sherry.

Pour the sauce over the chicken mixture; stir to combine. Stir in the peas and corn. Adjust the seasonings as needed. Put 12 ounces in white dishes, top with 2 biscuits. Bake until the biscuits are golden brown and the filling bubbly.