Chicken Biscuit Stew Pot Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

CHICKEN STEW OR CHICKEN POT PIE FILLING



Chicken Stew or Chicken Pot Pie Filling image

This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.

Provided by Leanne

Categories     Savory Pies

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour

Steps:

  • Cook chicken and set aside.
  • Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
  • Add milk until it becomes a thick sauce stirring constantly.
  • Add 1 can of cream soup and 1/2 a can of milk.
  • Make sure sauce is slightly thick.
  • Put in frozen veggies, chicken and seasonings.
  • Cook on low heat for about an hour.

Nutrition Facts : Calories 241.7, Fat 15, SaturatedFat 4, Cholesterol 77.3, Sodium 120.5, Protein 25.2

CHICKEN AND BISCUIT POT PIE



Chicken and Biscuit Pot Pie image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 23

Nonstick cooking spray
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup lowfat buttermilk
2 tablespoons canola oil

Steps:

  • To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
  • Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
  • Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
  • To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
  • Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

Nutrition Facts : Calories 400, Fat 17 grams, SaturatedFat 5.7 grams, Cholesterol 82 milligrams, Sodium 600 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 31 grams

CHICKEN BISCUIT POT PIE



Chicken Biscuit Pot Pie image

Provided by Alton Brown

Time 1h28m

Yield 8 servings

Number Of Ingredients 19

1 pound bulk-style chicken sausage
3 tablespoons unsalted butter
3 ounces all-purpose flour
2 cups whole milk
1 1/2 cups low-sodium chicken broth
1 1/4 pounds shredded, cooked chicken, about 5 cups
1 1/2 teaspoons kosher salt
1 1/2 teaspoon freshly chopped sage
1/2 teaspoon freshly ground black pepper
12 ounces all-purpose flour, plus extra for rolling
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped sage
1/4 teaspoon cayenne pepper
4 ounces extra-sharp white Cheddar
4 ounces unsalted butter, frozen
7 ounces low-fat buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits.
  • For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
  • Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.
  • To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

CHICKEN STEW WITH BISCUITS



Chicken Stew With Biscuits image

Make and share this Chicken Stew With Biscuits recipe from Food.com.

Provided by Queen of Everything

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 23

3 whole chicken breasts, bone in skin on or 6 chicken breast halves
3 tablespoons olive oil
kosher salt
fresh ground black pepper, to taste
5 cups chicken stock (preferably homemade)
2 chicken bouillon cubes
12 tablespoons unsalted butter
2 cups chopped yellow onions
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10 ounce) package frozen peas
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 lb cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg, mixed with
1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil.
  • Sprinkle generously with salt and pepper.
  • Roast for 35 to 40 minutes, or until cooked through.
  • Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
  • Cut the chicken into large dice.
  • You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
  • In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  • Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  • Add the hot chicken stock to the sauce.
  • Simmer over low heat for 1 more minute, stirring, until thick.
  • Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
  • Add the cubed chicken, carrots, peas, onions, and parsley.
  • Mix well.
  • Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish.
  • Place the baking dish on a sheet pan lined with parchment or wax paper.
  • Bake for 15 minutes.
  • Meanwhile, make the biscuits.
  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Add the butter and mix on low speed until the butter is the size of peas.
  • Add the half-and-half and combine on low speed.
  • Mix in the parsley.
  • Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.
  • Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling.
  • Brush them with egg wash, and return the dish to the oven.
  • Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
  • Note: To make in advance, refrigerate the chicken stew and biscuits separately: Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

This chicken stew is a mix between chicken pot pie and chicken and biscuits.

Provided by jjames12388

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 23

2 ½ cups chicken stock, or more as needed
2 pounds skinless, boneless chicken breast halves
1 tablespoon salted butter
1 cup sliced carrots
1 stalk celery, sliced
1 (16 ounce) package white button mushrooms, sliced
¾ cup chopped yellow onion
1 clove garlic, minced
¼ cup all-purpose flour
2 pounds cooked potatoes, chopped
1 ½ cups fat-free half-and-half
1 cup frozen peas, thawed
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and freshly ground black pepper to taste
2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon white sugar
½ teaspoon salt
2 tablespoons shortening
1 cup plain low-fat yogurt
2 tablespoons fat-free half-and-half

Steps:

  • Bring 2 1/2 cups chicken stock to a boil over medium-high heat. Add chicken and boil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate to cool. Shred meat with 2 forks. Reserve stock.
  • Melt butter in a pan over medium heat. Add carrots and celery; saute for 4 minutes. Add mushrooms, onion, and garlic; cook for 2 minutes.
  • Meanwhile, mix flour and 2 teaspoons reserved stock in a small bowl. Gradually whisk in more stock until it's thin and lump-free; set aside.
  • Pour remaining stock in with mushroom mixture. Add potatoes and bring to a boil. Whisk in flour mixture and bring to a boil. Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken. Reduce heat to low and simmer while you prepare the biscuits, adding more stock if necessary.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix 2 cups flour, baking powder, baking soda, sugar, and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs (this may take a while). Add yogurt and half-and-half and mix just until mixture comes together. Knead a few times, roll out to a 1-inch thickness, and cut with biscuit cutters. Repeat to reuse dough, adding more flour as needed.
  • Transfer stew into a 2-quart casserole dish and put biscuits on top.
  • Bake in the preheated oven until biscuits are cooked and nicely browned on top, 20 to 25 minutes.

Nutrition Facts : Calories 509.3 calories, Carbohydrate 63 g, Cholesterol 81.4 mg, Fat 13.7 g, Fiber 5.2 g, Protein 34 g, SaturatedFat 6.1 g, Sodium 868.4 mg, Sugar 7.6 g

More about "chicken biscuit stew pot pie food"

CHICKEN POT PIE - DIABETIC FOODIE
chicken-pot-pie-diabetic-foodie image
Web Oct 17, 2022 Step 1: Add the frozen peas to a measuring cup. Set aside to defrost at room temperature. Step 2: Heat the oil in a large, heavy saucepan or stockpot over medium heat. Step 3: Once the …
From diabeticfoodie.com


BISCUIT-TOPPED CHICKEN POT PIE | CANADIAN …
biscuit-topped-chicken-pot-pie-canadian image
Web Jan 30, 2007 Biscuit Topping: In food processor, pulse together flour, baking powder and salt ; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured …
From canadianliving.com


CHICKEN POT PIE STEW - BETTER HOMES
chicken-pot-pie-stew-better-homes image
Web Dec 15, 2014 In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir for 8 to 10 minutes or until vegetables are just tender. …
From bhg.com


PRESSURE COOKER CHICKEN POT PIE WITH BISCUITS RECIPES
Web Pressure Cooker / Instant Pot Chicken Pot Pie . 2 weeks ago pressurecookingtoday.com Show details › Reviews: 110 › Calories: 833 per serving › Category: Chicken 121 Show …
From jus.motoretta.ca


BISCUIT CHICKEN POT PIE RECIPE - HUBPAGES
Web Jan 12, 2009 Chop and cook vegetables (tender-crisp), drain, and place in the baking dish with the chicken. Prepare the sauce. Melt 3 tablespoons of butter in the pan and sautè …
From discover.hubpages.com


EASY CHICKEN POT PIE RECIPE WITH BISCUITS RECIPES
Web Recipe Instructions Preheat oven to 375°F.Spray a 13x9-inch baking dish with nonstick spray.In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, …
From jus.motoretta.ca


CHICKEN & SAGE BISCUIT POT PIE - BLUEAPRON.COM
Web While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the turnip. Cut the mushrooms into bite-sized pieces. Thinly slice …
From blueapron.com


CHICKEN POT PIE CASSEROLE (GLUTEN FREE OPTION)
Web Jan 2, 2023 This easy chicken pot pie casserole recipe breaks down into a few simple steps: Make the veggie gravy: Cook the vegetables until soft, then add the flour to make …
From therealfooddietitians.com


BISCUIT CHICKEN POT PIE | FOODTALK
Web Preheat oven to 350 degrees F. Melt butter in a cast iron or large skillet over medium high heat. Add onions, celery, carrots, garlic, poultry seasoning, salt and pepper. Cook, …
From foodtalkdaily.com


CHICKEN POT PIE STEW RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Steps: Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside. Pour remaining water and milk into a large pot …
From stevehacks.com


CHICKEN POT PIE STEW WITH CHEDDARY BISCUITS - CARNATION MILK
Web 1: Stew: melt butter in large skillet over high heat. Add next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables are soft, about 10 …
From carnationmilk.ca


MOROCCAN CHICKEN STEW · THYME FOR COOKING
Web 35 minutes ago Instructions. Heat oil in large saucepan over medium-high heat. Add paprika, cumin, onion, pepper, carrot and sauté until onion is tender, about 7 minutes. …
From thymeforcookingblog.com


CHICKEN POT PIE WITH BISCUITS - ALL RECIPES GUIDE
Web Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. …
From allrecipesguide.net


CHICKEN POT PIE WITH BISCUITS RECIPE | KING ARTHUR BAKING
Web Remove the meat from the pot, and spread it on a platter to cool. Preheat the oven to 450°F. Lightly grease a 2- to 3-quart casserole dish, 9" x 13" baking pan, or equivalent. …
From kingarthurbaking.com


THIS CREAMY CHICKEN STEW WITH BISCUITS IS THE PERFECT COMFORT …
Web This one pot din... This Creamy Chicken Stew With Biscuits is the PERFECT Comfort Food!Chicken and biscuits, with a white sauce gravy - on the table in no time!
From youtube.com


CHICKEN POT PIE WITH HERBED BISCUITS & BRUSSEL SPROUTS
Web Mar 1, 2011 Roast chicken for 20 minutes, or until fully cooked through and just lightly browned. Remove chicken from heat and allow to cool. When cool enough to handle, …
From cbc.ca


CHICKEN POT PIE CASSEROLE - THE REAL FOOD DIETITIANS
Web STEP 5: For the recipe! Return to oven and bake for 15 minutes. Remove from oven, sprinkle biscuits with remaining cheese and flaky salt. Bake for last 8-10 minutes. Allow …
From therealfooddietitians.com


CHICKEN BISCUIT STEW RECIPE - PILLSBURY.COM
Web Jun 8, 2018 Heat oven to 375°F. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook, stirring constantly, for 1 minute or until smooth and bubbly. Gradually …
From pillsbury.com


RECIPES: THESE ONE-POT CHICKEN DISHES MAKE A SATISFYING MEAL
Web Jan 3, 2023 Heat 3 tablespoons olive oil in medium (11-inch) Dutch oven over medium to medium-high heat. Dry chicken all over, place it in pot breast side down and sear it for 5 …
From ocregister.com


SLOW-COOKER BISCUIT CHICKEN POT PIE RECIPE - PILLSBURY.COM
Web May 7, 2021 Steps. 1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery. …
From pillsbury.com


Related Search