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
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
CHICKEN POT PIE WITH BISCUIT CRUST
This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!
Provided by Karen..
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust: This is for just a top crust.
- if you would like a top and bottom, double the recipe.
- Combine dry ingredients and cut in butter until it resembles small peas.
- Add milk all at one and stir just to moisten.
- Pour out onto a floured surface and knead about 8 times.
- Roll into desired shape, depending if you are using a round or square casserole dish.
- If you are making two crusts, make sure you roll the bottom one larger.
- Filling: Melt butter over low heat in a large saucepan.
- Stir in flour, chopped onions, salt and pepper.
- Cook until mixture is bubbly, stirring constantly.
- Remove from heat and whisk in broth and milk.
- Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
- (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
- Add chicken and frozen peas and carrots into the mixture and combine.
- Remove from heat.
- Putting it together: Preheat oven to 425 degrees.
- Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
- Lay crust over mixture and press into the inside edges of dish.
- Make a couple slits in the center of crust with a sharp knife.
- If you are doing a top and bottom crust, crimp edges to seal.
- Bake for about 30 minutes, until golden brown.
Nutrition Facts : Calories 324.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 48.1, Sodium 820.6, Carbohydrate 33, Fiber 3.5, Sugar 0.7, Protein 8.5
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 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
1985 CHICKEN PIE WITH BISCUIT CRUST
Steps:
- Make the filling:
- In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
- Make the biscuit crust:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
- Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
LEMONY CHICKEN POT PIE WITH PARSLEY BISCUIT CRUST
This version (adapted by Caroline Russock at Serious Eats, from Faith Durand's Not Your Mother's Casseroles) is a gorgeous reinvention of the meat-meets-pastry classic. The biscuits do not get as crispy/crunchy/flaky as a traditional pie or puff-pastry crust; this is really more of a chicken cobbler than a pot pie. :) http://bit.ly/hWJvFS
Provided by DrGaellon
Categories Pot Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F Lightly grease one 2-qt baking dish (or 6 1-cup ramekins) with olive oil.
- To prepare the biscuit dough, whisk the 1 1/4 c flour, baking powder, salt, and parsley in a medium bowl. Cut in the cold butter and work it in with your fingertips or a pastry blender until the mixture resembles soft bread crumbs. Add the milk, stirring just until the dough comes together. Set aside.
- Cut the chicken breasts into large bite-size pieces. Toss the pieces in a bowl with the 1/4 c flour and 1 teaspoon each of salt and pepper. Set aside.
- Heat 1 tbsp olive oil in a large Dutch oven or sauté pan over medium-high heat. When the oil is shimmering and giving off wisps of smoke, add the chicken and brown for about 6 minutes, turning halfway through. Remove the chicken and set aside.
- Reduce the heat to medium. Add the onion, fennel, and garlic. Cook until vegetables soften, about 5 minutes. Add the potatoes and increase the heat up slightly. Cook 3-4 minutes, then add the lemon zest, lemon juice, and wine and bring to a simmer, scraping up any brown fond from the bottom of the pan. Add the peas and carrots, the broth and the chicken, and season the stew with 1 teaspoon of salt and plenty of black pepper to taste.
- Spread the stew in the prepared baking dish or ramekins. Drop the biscuit dough on top in 6 to 8 evenly spaced mounds (or drop one generous spoonful on each ramekin) and sprinkle the Parmesan cheese over the top. Bake, uncovered, about 40 minutes, until the chicken is fully cooked and the biscuits are golden.
Nutrition Facts : Calories 599.6, Fat 16.7, SaturatedFat 8.4, Cholesterol 129.8, Sodium 744, Carbohydrate 59.6, Fiber 5.5, Sugar 3, Protein 45.9
BUTTERMILK BISCUIT CHICKEN POT PIE
I believe this may be a spin on a Cook's Illustrated recipe. Found it on Good Life Eats, Katie Goodman.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- BUTTERMILK BISCUIT: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
- Transfer mixture to a medium bowl and add the buttermilk. Stir until the dough gathers into moist clumps, adding up to 2 tablespoons extra buttermilk (adding 1 tablespoon at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
- At this point, refrigerate the dough rounds on a cookie sheet covered with plastic wrap while preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
- POT PIE: Adjust oven rack to lower-middle position and heat the oven to 400 degrees F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth.
- Using the same pan, heat the oil over medium-high heat. Saute the onion, celery and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.
- Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
- Stir the chicken and vegetables into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Immediately top with biscuits. Bake at 400 degrees for 30 minutes.
More about "chicken pot pie with biscuit crust food"
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN POT PIE WITH BISCUIT CRUST RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
10 BEST EASY CHICKEN POT PIE PIE CRUST RECIPES - YUMMLY
From yummly.com
BISCUIT-TOPPED CHICKEN POT PIE - CANADIAN LIVING
From canadianliving.com
CHICKEN POT PIE WITH BUTTERMILK BISCUITS - SOUTHERN RECIPES
From fooddiez.com
THE BEST CHICKEN POT PIE, WITH BISCUITS OR PASTRY
From seriouseats.com
EASY BISCUIT CHICKEN POT PIE | FOODTALK
From foodtalkdaily.com
CHICKEN POT PIE RECIPE USING CANNED SOUP - ALL INFORMATION ...
From therecipes.info
EASY BISCUIT CHICKEN POT PIE - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN POT PIE RECIPE - FEASTING AT HOME
From feastingathome.com
CHICKEN POT PIE BISCUIT CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST - THE ...
From thecreeksidecook.com
CHICKEN POT PIE WITH BISCUIT CRUST RECIPES ALL YOU NEED IS ...
From stevehacks.com
BISCUIT CRUST CHICKEN POT PIE - MY WINDOWSILL
From mywindowsill.com
HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN POT PIE WITH A BISCUIT CRUST - BUTTERED SIDE UP
From butteredsideupblog.com
CHICKEN POT PIE CASSEROLE WITH BISCUITS ⋆ REAL HOUSEMOMS
From realhousemoms.com
CHICKEN BISCUIT POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
ONE CRUST CHICKEN POT PIE RECIPE EASY - ALL INFORMATION ...
From therecipes.info
CHICKEN POT PIE WITH BISCUIT CRUST RECIPE - WEBETUTORIAL
From webetutorial.com
EASY HEALTHY CHICKEN POT PIE WITH BISCUIT TOP - FAMILY ...
From familyfoodonthetable.com
CHICKEN POT PIE (WITH A WHOLE WHEAT BISCUIT CRUST)
From bowlofdelicious.com
CHICKEN POT PIE COUNTRY LIVING - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN POT PIE WITH BISCUITS - THE FOOD CHARLATAN
From thefoodcharlatan.com
CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST - GOOD LIFE EATS
From goodlifeeats.com
EASY HOMEMADE CHICKEN POT PIE RECIPE - BELLY FULL
From bellyfull.net
CHICKEN POT PIE WITH BISCUIT CRUST RECIPE BY MYRA ...
From cookeatshare.com
CHICKEN POT PIE WITH CHEDDAR BISCUIT CRUST | MILLER LITE ...
From recipes.millerlite.com
NEW ENGLAND CHICKEN POTPIE WITH BISCUIT CRUST RECIPE
From countryliving.com
PILLSBURY POT PIE RECIPE AND SIMILAR PRODUCTS AND SERVICES ...
From listalternatives.com
CHICKEN POT PIE WITH BISCUITS | THE COZY APRON
From thecozyapron.com
HOMEMADE CHICKEN POT PIE WITH BISCUIT CRUST (EASY RECIPE)
From 100krecipes.com
CHICKEN POT PIE WITH BISCUIT CRUST RECIPE ⋆ MAKOBI SCRIBE
From makobiscribe.com
THE BEST CHICKEN POT PIE | OR TURKEY POT PIE | MEL'S ...
From melskitchencafe.com
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST PHOTOS ...
CHICKEN POT PIE CASSEROLE USING CANNED BISCUITS FOR A ...
From recipes.net
BISCUIT & VEGETABLE POT PIE (CASSEROLE) - SALLY'S BAKING ...
From sallysbakingaddiction.com
CHICKEN POT PIE WITH READY MADE CRUST RECIPES
From tfrecipes.com
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST | RECIPE ...
From pinterest.ca
CHICKEN POT PIE WITH BISCUIT CRUST – MARTONE RECIPES
From martonerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love