CHICKEN POT PIE WITH BISCUITS
Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!
Provided by Stephanie
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Prepare buttermilk biscuits but do not bake. 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. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you're ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
- You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
- Add the uncooked chicken breast and 3 cups chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don't boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
- Meanwhile, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 4 minutes. Add garlic and ½ tsp. EACH: Onion Powder, Thyme, and Rosemary along with ¼ tsp. ground sage. Toss to coat and cook for 1 more minute.
- Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
- Add 2 cups of the chicken broth in small splashes, stirring to incorporate. Do the same with the half and half. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
- Add chicken bouillon and 1 tsp soy sauce. Then add the shredded chicken and stir to combine.
- If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
- Optional: Add any of the remaining chicken broth if desired. The bottom of the biscuits will absorb some of it during baking. (I usually add an extra 3/4 cup. You can base this off the consistency and your personally preference.)
- Add the frozen peas and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn't oven safe.
- Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
- Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.
Nutrition Facts : Calories 301 kcal, Carbohydrate 20 g, Protein 17 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 890 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BISCUIT-TOPPED CHICKEN POT PIE
When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.
Provided by Bayhill
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
- Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
- In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
- Biscuits:.
- In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.
Nutrition Facts : Calories 608.7, Fat 24.4, SaturatedFat 8.2, Cholesterol 67.1, Sodium 1376.6, Carbohydrate 68.8, Fiber 6.2, Sugar 5.4, Protein 28.7
CHICKEN BISCUIT POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield about 4 to 6 main course servi
Number Of Ingredients 27
Steps:
- To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
- To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
- Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
- Preheat the oven to 450 degrees F.
- Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN POT PIE ON BISCUITS
This is another easy and inexpensive meal. This started off as a simple receipe I found and ended with alot of my own adjustments. If you reheat the leftovers later, the consistency does get thicker.
Provided by Chef Mindi
Categories Savory Pies
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken. Cook the biscuits according to the directions on them.
- Add all the ingredients except for the biscuits and cheese. Add 1/2 C water. Stir until blended.
- Cover and simmer 15 minutes or until everything seems thick enough to your preferred taste. Remove from heat.
- Add the cheese and cover for 5 minutes or until the cheese is melted some. Stir.
- Serve on warm biscuits.
Nutrition Facts : Calories 1503.3, Fat 79.7, SaturatedFat 28.6, Cholesterol 223.6, Sodium 3963.2, Carbohydrate 113, Fiber 9.9, Sugar 12.6, Protein 83.2
CHICKEN AND BISCUIT POT PIE
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
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
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
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
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST
A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From "Looneyspoons".
Provided by GothicGranola
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
- Add broth, potatoes, carrots and beans.
- Bring to a boil.
- Reduce heat to medium-low.
- Simmer for 12 minutes, partially covered.
- Potatoes should be a bit undercooked.
- Remove from heat.
- Combine condensed soup and flour in a small bowl.
- Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
- Stir well.
- Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
- Prepare biscuit crust.
- Combine flour, baking powder, sage and salt.
- Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
- Stir in milk.
- Form the dough into a ball, adding a bit more flour if too sticky.
- On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
- Place dough on top of chicken mixture.
- Prick dough with a fork several times.
- Bake at 400 F for 25 minutes, until crust is golden brown.
- Let stand for 5 minutes.
- Serve.
CHICKEN POT PIE WITH BISCUIT TOPPING
Here's another great recipe from Jeff Smith, The Frugal Gourmet that says "This is an oldie and goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. If you don't want to make your own biscuit dough, you can use good old Bisquick." I've added a few things to make it my own. My entire family loves this recipe - even those that say they don't like pot pies. This is great dish to prepare and share with friends or family that is need of some good old comfort food.
Provided by CindiJ
Categories Savory Pies
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken in 2 quart saucepan and add enough water to barely cover.
- Bring to boil and then turn down the heat to simmer.
- Cover and simmer for 1/2 hour.
- Allow the chicken to cool in the liquid.
- Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
- Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
- Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
- Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
- Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
- Season with salt and pepper and place in a deep 2 quart baking dish.
- Top the mixture with the hard boiled egg slices.
- Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
- Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
- *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.
CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST
This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.
Provided by Danielle in New Ham
Categories Savory Pies
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray a 2 quart casserole dish with cooking spray.
- In medium saucepan combine chicken breasts and water.
- Bring to a gentle boil and simmer til done. (about 15 minutes)
- Remove chicken from pan. Saving broth for later.
- Shred chicken when cool enough to handle, set aside.
- Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
- Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
- Cook for 1 min stirring constantly.
- Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
- Remove from heat and stir in poultry seasoning.
- In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
- Spoon into prepared casserole dish and set aside.
- In small bowl combine 1 cup flour, baking powder and salt.
- Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
- Stir in buttermilk until just mixed.
- Spoon the biscuit dough in lumps over the chicken mixture.
- Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.
Nutrition Facts : Calories 499.2, Fat 16.1, SaturatedFat 8.9, Cholesterol 91.2, Sodium 865.5, Carbohydrate 58.5, Fiber 6, Sugar 8.2, Protein 30
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- Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
- Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
- Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
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