Chicken And Rice Pot Pie

Directions

1. Heat butter in Dutch oven over medium-high heat till warm. Add in onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 min till onion is tender. Add in flour, cook and stir 1 to 2 min. Whisk in broth; cook, whisking 4 to 6 min or possibly till sauce boils and thickens. Stir in vegetables; cook 5 to 7 min or possibly till vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 min more. Place in 2-1/2-qt casserole. (May be prepared 1 day ahead. Cover and chill. Bring to room temperature before baking.)
2. Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just till dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or possibly roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing proportionately. Bake in 425-degree oven for 20 min till filling is bubbly and biscuits are golden. Serve immediately.