Large Chicken Pot Pie With Bisquick Crust Food

CHICKEN AND BISCUITS POT PIE

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
• In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
• In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
• Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
• Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
• Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
• Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

BISQUICK® PIE CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix baking mix and butter together in a small bowl. Add water, stirring vigorously, until a soft dough forms.
• Press dough into a 9-inch pie plate using floured hands.
• Bake in the preheated oven until light brown, 8 to 10 minutes. Let cool completely; fill with desired filling.

ORIGINAL BISQUICK™ CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.

LARGE CHICKEN POT PIE WITH BISQUICK CRUST

Steps:

• Preheat the oven to 350°F.
• Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
• Boil chicken in a deep pot with celery and onions.
• When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
• Mix milk, bisquick, and mayo (mixture will be runny); set aside.
• Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
• Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
• Pour bisquick mixture over chicken mixture.
• Bake, uncovered, until golden brown (aprox 1 hour).

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.

LARGE FAMILY CHICKEN POT PIE RECIPE | EASY FREEZER MEALS

Steps:

• Cook, drain, and shred 8 lbs of chicken
• In a large stock pot melt 8 cups of butter, thyme, and salt/pepper
• Once butter is fully melted, add in 8 cups of flour, stirring constantly
• Add in 24 cups of chicken broth and 8 cups milk into the stockpot, stirring constantly and bring to boil. This will take a few minutes.
• Once boiling add in the 5 lbs of the frozen blend of peas, corn, and carrots.
• Next, add in the 8 lbs of precooked and shredded chicken breast.
• Turn off heat and continue to stir the big massive pot pie mix until well blended (I know - lots of stirring!)
• Once the chicken pot pit filling is complete layout premade pie crust in the bottom of your baking dish. The pie crusts were circle shaped, and I was baking in a rectangle pan. Don't let this scare you. The pot pie will still turn out wonderfully! Lay two pie crusts side by side in the bottom on your baking pan.
• Fill the baking dish 3/4 of the way full with the chicken pot pie mixture.
• Top baking dish with two more premade pie crusts. As you're able to pinch the edges of your crust together and cut pie slits.
• To bake directly place in a preheated oven at 350 for 90 minutes.
• *TO USE AS A FREEZER MEAL DO NOT PREBAKE* wrap your chicken pot pies with two layers of foil and two layers of plastic wrap. Remember to label and date your meal!
• FREEZER MEAL COOKING DIRECTIONS: Set your frozen chicken pot pie out of the freezer and into the refrigerator the day before you need it. When it's close to dinner time, unwrap your dish and place it in the oven at 350 degrees for 90 minutes. Oven times may vary. You're looking for your crust to be golden crisp and the filling to be hot and bubbly.

CLASSIC BISQUICK™ CHICKEN POT PIE

Steps:

• Preheat your oven to 400°F. Get out a 9 inch pie plate and set aside.
• In a medium bowl, combine the vegetables, chopped chicken, canned soup and milk/broth until combined. Spoon into the pie plate.
• In a small bowl, combine the crust ingredients together until completely mixed. Pour on top of the vegetable filling in the pie plate.
• Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the filling is heated through.

CHICKLESS POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
• In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
• Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

BEST BISQUICK CHICKEN POT PIE RECIPE

Steps:

• Preheat the oven to 350 F (176 C). Lightly grease a 13 x 9 casserole dish.
• Bring a medium pot of salted water to a boil. Once it's boiling, add the potatoes and carrots, and cook until they're tender (about 7 minutes). Drain and set aside.
• While the potatoes and carrots are boiling, heat a large nonstick skillet over medium heat and melt 1/4 cup butter. Add the onions and saute until they are translucent (about 4 minutes), then add in the garlic and saute until aromatic (about 1 minute).
• Sprinkle the flour over the butter and onions and stir to create a roux. Combine the milk and chicken broth then slowly pour into the pan while whisking constantly until you reach a smooth consistency.
• Add in the fine sea salt, dried thyme, rosemary, and black pepper, and stir. Bring the sauce to a rapid simmer over medium-high heat. Simmer until the sauce has thickened (about 2-3 minutes).
• Remove the sauce from the heat and stir in the shredded chicken, peas, potatoes, and carrots.
• Pour the filling into the greased casserole dish.
• In a medium mixing bowl, mix together the Bisquick topping ingredients and pour the batter evenly over top of the chicken pot pie filling. (This should be your final step, you don't want to make the topping ahead of time, or it will get too thick as it rests and it won't be the right consistency.)
• Place the uncovered casserole dish into the preheated oven, and bake for 35 - 40 minutes (or until the top is golden brown).
• Once the chicken pot pie is done, spread a Tablespoon of butter over top of the crust. Let it rest for 5 minutes, then garnish with diced fresh parsley, and serve.

BISQUICK TURKEY POT PIE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a large pot over medium-high heat, cook the chicken soup, broth, turkey, and mixed vegetables, stirring constantly. Bring it to a boil and stir for 1 minute.
• Pour the soup mixture into a 13x9x2-inch.
• Whisk together the Bisquick, poultry seasoning, and milk until well-combined.
• Pour the Bisquick mixture over the soup mix.
• Bake for 30 minutes or until the crust turns light brown. Serve and enjoy!

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.

EASY CHICKEN POT PIE FROM BISQUICK®

Steps:

• Heat oven to 400 degrees F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake uncovered about 30 minutes or until crust is golden brown.