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Ingredients

• Poached Chicken
• 1 large chicken, 5 to 6 pounds
• Kosher or sea salt
• 2 medium onions, peeled and halved, attached at root end
• 3 to 4 ribs celery, halved
• 1 carrot, peeled and halved
• 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
• 1 lemon, thickly sliced
• Drop Biscuit Chicken Pot Pie
• 2 tablespoons extra-virgin olive oil
• 16 button mushrooms, sliced or quartered
• 2 medium carrots, peeled and diced
• 1 potato, peeled and chopped
• 3 to 4 small ribs celery, chopped
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 quart chicken stock, homemade or store-bought
• 3 to 4 sprigs tarragon, leaves chopped
• 1 rounded tablespoon Dijon mustard
• 1 1/2 pounds poached chicken, diced or shredded
• 1 cup frozen peas
• Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
• Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

Description

Food Network Invites You To Try This Drop Biscuit Chicken Pot Pie Recipe From Rachael Ray.

Food Network