ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
- Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 9 g, TransFat 1 g
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
IMPOSSIBLY EASY ITALIAN CHICKEN PIE
Satisfy your craving for Pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings. Instead of basil and oregano you can use 1 teaspoon Italian seasoning. The recipe comes from BettyCrocker.com.Note: This recipe can be frozen and reheated.
Provided by Barb G.
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease 9-inch pie plate.
- Sprinkle Parmesan Cheese in pie plate.
- Mix chicken, 1/2 cup of mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.
- Stir Bisquick mix, milk, pepper and eggs until blended, Pour over chicken mixture.
- Bake 35 minutes.
- Sprinkle with remaining mozzarella cheese.
- Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean.
- Cool 5 minutes.
- To Freeze: Freeze serving size in a rigid container. Label and Freeze.
- To Reheat: Remove it from container, put it in a proper fitting dish, leave it uncovered, Bake at 425 degrees for 35 minutes(The time would have to be adjusted for how much you are reheating to make sure it is heated through).
Nutrition Facts : Calories 272.8, Fat 14, SaturatedFat 6.6, Cholesterol 117.5, Sodium 634.9, Carbohydrate 15.3, Fiber 1.5, Sugar 5.1, Protein 21.6
EASY POT PIE WITH BISCUITS
Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!
Provided by courtny
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g
ITALIAN CHICKEN PESTO POT PIE
Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
- In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered 25 minutes or until cheese begins to turn golden brown.
Nutrition Facts : Calories 390, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 0 g
CREAMY BASIL CHICKEN
If you've got a robust basil crop, then this flavorful and aromatic Basil Chicken in a creamy pan sauce is a recipe you'll keep coming back to. It's a great alternative when you've satisfied every pesto and caprese craving. Perfectly seasoned, pan seared chicken gives way to a creamy pan sauce bursting with bold flavors from both dried and fresh basil. Even sun-dried tomatoes stage a comeback (remember when those were in everything?!) to add some tangy acidity and balance out freshly-grated parmesan cheese. What's not to love?
Provided by Danielle Esposti
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt, pepper, and dried basil.
- Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
- Reduce heat to medium. Add the butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic and sun-dried tomatoes, stir to toss with shallots, and saute 1 minute more.
- Add white wine to deglaze the pan, scraping any browned bits from the bottom of the pan, then add the chicken broth. Simmer until the liquid is reduced by half, about 5 minutes.
- Add heavy cream and whisk for 30 seconds, until smooth. Add the parmesan cheese, a few tablespoons at a time, whisking in between until the sauce is smooth. Stir in the fresh basil leaves.
- Return chicken to the pan and simmer in the sauce until cooked through and the chicken reaches 165°F using an instant read thermometer, 5-7 minutes. Spoon sauce over the chicken and garnish with more fresh basil.
Nutrition Facts : ServingSize 1 chicken breast, Calories 592 kcal, Carbohydrate 4 g, Protein 57 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 208 mg, Sodium 674 mg, Sugar 1 g, UnsaturatedFat 11 g
BASIL BISCUIT TOPPED CHICKEN POT PIE
Make and share this Basil Biscuit Topped Chicken Pot Pie recipe from Food.com.
Provided by Pamela
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the Base: Combine all ingredients in a medium mixing bowl
- Spread evenly in a 8 x 8 casserole dish
- For the Biscuit Topping:
- Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
- Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
- Stir in just enough water so dough leaves side of bowl and forms a ball
- (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
- Knead lightly 20 to 25 times
- Roll or pat 1/2 inch thick
- Spread over filling and brush with egg
- Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles
CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING
A hearty and comforting family dish that includes roasted chicken, fresh vegetables and a flaky buttermilk biscuit topping. Roast the chicken ahead for another meal and use the leftovers for this recipe. This large serving will quickly become a family favourite!
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts :
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
Yield 6
Number Of Ingredients 14
Steps:
- 1. In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes. 2. Meanwhile, in medium bowl, mix baking mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
- Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.
CHICKEN PIE
A quick easy and delicious chicken and bacon pie with either short crust or puff pastry.
Provided by natashalouise
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
- Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
- Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
- Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
- Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
- Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
- Tip:
- With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.
More about "italian chicken pot pie with basil biscuits food"
CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
THE ULTIMATE CHICKEN POT PIE BISCUIT CASSEROLE ...
From periodicallycreative.com
Cuisine AmericanCategory Dinner, Main CourseServings 4Calories 600 per serving
- In a small sauce pan, cook the S.O.S. mix with water. Heat on medium and stir often to keep the bottom from burning.
- Add all of the filling ingredients (including the thickened S.O.S. mix) to a greased 8x8 casserole dish. Stir so everything is evenly distributed.
- Roll biscuit pieces in parmesan and place on top of the filling. The parmesan will only cover about half the biscuit pieces. Place the rest on top without rolling them in parmesan.
CHICKEN POT PIE WITH BISCUITS - THE COZY APRON
From thecozyapron.com
Reviews 6Category EntreeCuisine AmericanTotal Time 1 hr 35 mins
- To roast your split chicken breasts, preheat the oven to 400° and line a medium baking sheet with foil. Place the split chicken breasts onto the baking sheet, drizzle with a touch of olive oil, and sprinkle over some salt and black pepper, 1 teaspoon of the Italian seasoning, 1 teaspoon of the granulated onion, plus the granulated garlic; then, place the chicken into the oven to roast for about 45-50 minutes.
- While the chicken roasts, prepare the sauce for the filling: place a large, non-stick skillet or pan (even a medium pot) over medium-high heat, and add the butter; once melted, add your leeks, carrots, celery, and parsnip, plus a sprinkle of salt and pepper, plus the remaining 1 teaspoon of Italian seasoning and the white pepper, and saute the veggies for about 10 minutes, until beginning to soften.
- Stir in the garlic, and once aromatic, sprinkle in the flour and stir it to combine with the veggies, cooking it for about 30 seconds to cook out the raw flavor. (The mixture will be quite thick and paste-like, at this point.)
- Next, slowly pour in the chicken stock, and using a whisk now, carefully whisk things together until the flour is completely incorporated and smoothly blended in; then, pour in the half and half, and whisk to blend.
EASY CHICKEN POT PIE (SKILLET RECIPE) + VIDEO
From theslowroasteditalian.com
Servings 6Total Time 30 minsEstimated Reading Time 6 mins
EASY CROCK POT CHICKEN POT PIE RECIPE - SLOW COOKER SOCIETY
From slowcookersociety.com
Estimated Reading Time 1 min
HOMEMADE CHICKEN POT PIE - BISCUITS AND BASIL
From biscuitsandbasil.com
Estimated Reading Time 3 mins
FLAKY ITALIAN CHICKEN POT PIE RECIPE | BERTOLLI
From bertolli.com
Estimated Reading Time 1 min
WHITE MEAT CHICKEN POT PIE FROZEN MEAL | OFFICIAL STOUFFER'S®
From goodnes.com
Brand STOUFFER's®Cholesterol 65mg 22%Calories 630Saturated Fat 12g 60%
ITALIAN CHEESE BISCUITS - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
Cuisine AmericanCategory Breads, Rolls And MuffinsServings 18Calories 196 per serving
RECIPE ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS - YOUTUBE
From youtube.com
100 CHICKEN - POT PIES IDEAS | CHICKEN POT, COOKING ...
From pinterest.com
POTATO ROSEMARY BASIL - RECIPES | COOKS.COM
From cooks.com
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS — MYFITNESSPAL.COM
From community.myfitnesspal.com
PILLSBURY 30 MINUTE MEALS - ITALIAN CHICKEN POT PIE WITH ...
From myfitnesspal.com
PILLSBURY BISCUIT-TOPPED CHICKEN POT PIE
From mungfali.com
ITALIAN CHICKEN POT PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
From crecipe.com
BASIL CHICKEN POT PIES RECIPES
From tfrecipes.com
1-HOUR VEGAN POT PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHICKEN POT PIE CASSEROLE USING CANNED BISCUITS FOR A ...
From recipes.net
PILLSBURY ITALIAN-CHICKEN-POT-PIE-WITH-BASIL-BISCUITS ...
From myfitnesspal.it
RECIPES | CHICKEN POT PIE RECIPES, RECIPES, POT PIES RECIPES
From pinterest.com
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
From crecipe.com
HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST - PLAIN.RECIPES
From plain.recipes
ITALIAN CHICKEN POT PIE RECIPES - FOOD NEWS
From foodnewsnews.com
ITALIAN CHICKEN DINNER - CARNATION MILK
From carnationmilk.ca
BISCUIT CRUST CHICKEN POT PIE FROM SCRATCH : FOOD
From reddit.com
10 BEST BISQUICK CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN POT PIE | JOVINA COOKS
From jovinacooksitalian.com
10 BEST BISQUICK CHICKEN POT PIE RECIPES | YUMMLY
From yummly.com
CHICKEN PIE RECIPES - BBC FOOD
From bbc.co.uk
PILLSBURY BISCUITS CHICKEN POT PIE RECIPES ALL YOU NEED IS ...
From stevehacks.com
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS RECIPES
From tfrecipes.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