Chicken Pot Pie With Buttermilk Biscuit Topping Food

CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING RECIPE

Steps:

• For Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.
• Adjust heat to maintain that temperature, plus or minus 10°F (5-6°C), and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.
• For Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.
• Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste.
• Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.
• For Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling.
• Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to 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 POT PIE WITH BUTTERMILK BISCUIT CRUST

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.

BUTTERMILK BISCUIT CHICKEN POT PIE

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.

CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING

Steps:

• Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.
• Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
• Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)
• Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving.

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Steps:

• Position a rack in the center of the oven, and preheat oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
• Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
• Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
• Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
• Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
• You're done!