April 8th, 2012
Recipes Developed by LeeAnne Wright Photography by Michael Alberstat Food Styling by Ian Muggridge Prop Styling by Jane Hardin
Preheat oven to 400 °F.
Melt butter in a large skillet over medium-high heat. Sauté garlic and frozen vegetables, about 3 minutes.
Whisk flour into chicken stock until smooth. Add to skillet and turn heat to high. Stir until thickened. Stir in cream, chicken meat and 2 tablespoons thyme. Add salt and pepper to taste. Pour into individual ramekins.*
Place biscuit mix, milk, cheese and remaining thyme in a large bowl. Stir until well combined. Spoon biscuit mix in dollops over chicken mixture and brush with egg wash.
Bake for 15 minutes or until topping is golden and filling is bubbling.
Nutrients per serving: 644 calories, 27 g fat, 47 g protein, 52 g carbs, 4 g fibre. Excellent source of vitamins A, B6, B12 and D. Calcium, iron, zinc and magnesium.