Chicken Pot Pie With Biscuits Food

EASY BISQUICK CHICKEN POT PIE

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.

BISCUIT-TOPPED CHICKEN POT PIE

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.

CHICKEN BISCUIT POTPIE

Steps:

• Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. , Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

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.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

CHICKEN POT PIE WITH BISCUIT TOPPING

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 BISCUITS

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.

CHICKEN POT PIE CASSEROLE WITH BISCUITS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the chicken soup, frozen mixed vegetables, and chicken in a mixing bowl. Fold to combine.
• Then, pour the mixture into a 9-inch casserole.
• Spread out the biscuits evenly on top of the mixture.
• Next, brush the top of the biscuits with beaten egg.
• Bake for 30 minutes, or until the biscuit top crust turns golden brown.
• Garnish with chopped parsley.
• Serve and enjoy!

EASY POT PIE WITH BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
• Bake in the preheated oven until biscuits are browned, about 30 minutes.

CHICKEN POT PIE WITH BISCUIT TOPPER

Steps:

• Preheat oven to 375ºF.
• Place chicken, whole onion halved and bay leaves in a large pot and cover with cold water. Place pot over medium-high heat and bring up to a simmer. Reduce heat to medium and simmer until chicken has cooked through, about 20 minutes. Remove chicken from pot and let cool. Reserve about 2 cups of the cooking liquid and then save the remaining for another use.
• While chicken cools, place a large Dutch oven over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chopped onion, mushrooms, carrots, celery and parsnips to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred.
• When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock and reserved poaching liquid. Bring up to a simmer then add the tarragon, Dijon, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
• Transfer to a casserole dish and cover with the biscuits, drop by spoonfuls over the top
• Bake the pot pie until the filling is bubbling and the crust is golden brown ab0ut 20 minutes
• Biscuits.
• Mix flour, baking powder, and sugar together using fork.
• Mix in shortening with fork or pastry blender until mixture resembles coarse cornmeal.
• Stir in cheese.
• Lightly stir in buttermilk until just blended; do not overmix.

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

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 TOPPING

Steps:

• In a small bowl mix together the 2 tbsp flour and 2 tbsp butter until a thick paste forms; set aside.
• In a large skillet, cook the bacon pieces until crisp. Remove from the pan into a bowl lined with paper towel. Pour off any access grease from the pan but leave a good tablespoon in there for the rest of the recipe.
• Add the onions and celery to the skillet and cook over medium heat until the onions are transparent and starting to brown slightly. Add the broth, carrots and potatoes to the pan and bring to a simmer. Simmer for 10 minutes on lower heat, just until potatoes begin to get tender.
• Add the cream, bacon, corn, and chicken to the skillet and stir to combine. Season the mixture with salt and pepper. Bring the mixture up to a simmer and gradually add the flour paste (in tsp sized chunks), stirring constantly. When all of the paste has been incorporated, continue to simmer and stir just until the mixture begins to thicken.
• Carefully transfer the mixture to a 9 x 13 pan and set it aside while you prepare the biscuit topping.
• In a small bowl, whisk the egg, sour cream and buttermilk; set aside. In a large bowl combine the flour, baking powder, baking soda, salt and cayenne. Mix with a fork to combine.
• Use a grater to grate the cold butter into the flour mixture. Use a fork to gently stir and coat the butter pieces with flour.
• Make a well in the center of the flour mixture and pour in the egg mixture. Stir with a fork until a shaggy dough forms. Dump the dough out onto a floured countertop and knead 8-10 times. The dough will be slightly sticky.
• Pat the dough into a rectangle. Lightly flour the top and use a rolling pin to roll the dough into a 9 x 13 rectangle about ¼ inch thick. Use a knife to cut the dough into 12 even pieces (cut the long way first, into three strips and then cut each strip into four even pieces). Top the chicken filling with the biscuit pieces, piecing them back together side by side to form the original rectangle shape.
• Bake the pie at 400°F (200°C) for 25-30 minutes, until the biscuits are golden brown on top.

CHICKEN BISCUIT POT PIE

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.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.