Pot Pie Casserole With A Biscuit Topping Food

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 CASSEROLE RECIPE

Steps:

• Preheat the oven to 425 degrees.
• In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
• Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine. Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
• Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for. Pour in 1 1/2 cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.
• Add the chicken, peas, and corn. Transfer filling to a 9x13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk.
• Place in oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown. Remove from oven and let stand for 10 minutes before serving.

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
• Place chicken in a mixing bowl and season with salt and pepper. Toss to coat, being sure every piece is well seasoned.
• Heat olive oil in a large skillet over medium heat. Add chicken to the pan and cook for 5-8 minutes or until no longer pink. Transfer the cooked chicken to a bowl with all the juices and seasonings; set aside.
• Add butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic. Cook until transparent and tender about 3- 5 minutes. Add the salt, pepper, poultry seasoning, and thyme, and mix. Cook for 2 more minutes.
• Add flour to the onion mixture and mix to coat. Whisk in milk and chicken stock until well blended. Continue whisking until it comes to a boil. Reduce heat to medium-low and allow the mixture to thicken and reduce, about 2 minutes.
• Add chicken and its juices to the skillet, along with the peas, and mix well. Remove from heat.
• Transfer mixture to the prepared baking dish. Top mixture with biscuits, placing them evenly on top. In a small bowl, beat together egg and water. Brush egg mixture on top of the biscuits.
• Bake casserole for 20 minutes or until mixture is bubbling and the top of the biscuits are golden brown.
• Remove from the oven and let cool for 5 minutes. Brush melted butter on top of the biscuits and allow it to cool for another 5 minutes before serving. Garnish with fresh thyme leaves, if desired.

BASIC MEAT POT PIE WITH BISCUIT TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 450 F (230 C/ Gas 8). Butter a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
• In a skillet over medium heat, melt the butter. Add the onion, bell pepper, celery, and diced meat. Cook, stirring until the vegetables are tender.
• Add the flour slowly and cook stirring constantly, for 3 to 5 minutes. The roux should be lightly browned. Add remaining ingredients and stir to blend. Bring it to a simmer.
• Meanwhile, if making homemade biscuits, prepare the dough and cut them out.
• Pour the meat mixture into the prepared baking dish. Cover with the ready-made or homemade biscuits.
• Bake in the preheated oven for about 15 minutes, or until biscuits are browned.until biscuits are browned.

TURKEY POTPIE WITH A BISCUIT CRUST

Steps:

• To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
• Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
• To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
• To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
• Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

BISCUIT TOPPING FOR POT PIE

Steps:

• mix together, pour over pot pie, bake @350 for 45 minute.

CHICKEN POT PIE WITH BISCUIT TOPPING

Steps:

• Preheat oven to 375 degrees and grease a 3-quart casserole dish.
• Melt the butter in a large skillet with high sides or a Dutch oven. Add onion and celery and cook until soft, about 6 to 8 minutes. Add garlic and cook 1 more minute. Season with salt and pepper.
• Sprinkle the 1/2 cup flour over onion and celery and stir for 1-2 minutes.
• Gradually whisk in chicken broth and then heavy cream. Bring to a boil and add peas and carrots, chicken and thyme.
• Simmer until thickened. Season to taste with salt and pepper. Pour into prepared casserole dish.
• To make biscuit topping, stir together flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using your hands until there are no pieces bigger than a small pea. Stir in buttermilk just until combined. You may not need all of it. You just need enough for all of the flour to be incorporated.
• Drop biscuit dough evenly over top of casserole. Drizzle with melted butter and sprinkle with Parmesan.
• Bake for 30 to 35 minutes.

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!

BISCUIT TOPPED VEGETARIAN POT PIE

Steps:

• Preheat the oven to 450ºF.
• Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.
• In a medium pot, melt 3 tablespoons butter over medium heat. Add 1/4 cup flour and whisk for 1 minute. Add the wine and whisk for an additional minute. Slowly whisk in stock and milk. Bring to a boil, whisking almost constantly, then reduce heat to a simmer. Continue to whisk for 5 minutes or until it begins to thicken.
• Meanwhile, heat 1 tablespoon olive oil in a 12 inch cast iron skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic and cook, stirring for 1 minute more.
• Pour the thickened milk mixture into the cast iron skillet along with the jackfruit, corn, carrots, peas, and mushrooms. Season to taste with salt and pepper and add the thyme, rosemary, and parsley. Transfer the pan to the oven while you make the biscuits.
• To make the biscuits, place flour, baking powder, baking soda, sugar, and garlic powder in food processor and pulse to combine. Add the cold butter and pulse 5-7 times until the butter is pea sized. Transfer the mixture to a large bowl and stir in the buttermilk, being careful not to over mix. Fold in the cheddar cheese and chives.
• Remove the cast iron skillet from the oven and carefully drop large spoonfuls of biscuit dough neatly on top. Return the pan to the oven and bake 15 minutes or until the biscuits are cooked through and lightly browned on top. Remove from the oven and brush the biscuits with the melted butter. Let cool 10 minutes before serving.

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.

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat ove to 350.
• In large pan add your chicken, vegetables, soup, milk and seasonings and stir to combine.
• Heat over medium heat on stove until it comes to a light boil and simmer for about 10 minutes.
• Pour into uncreased 9"x13" baking dish and spread out evenly.
• Top with 8 flaky biscuits and brush tops of biscuits with a little bit of milk and top each with some of the cheese.
• Bake in oven for about 30 minutes until biscuits are cooked through and golden and filling is bubbly.
• Garnish with fresh thyme if desired.

CHICKEN FRICASSEE POT PIE

Steps:

• Preheat oven to 425°F. Heat oil in a large oven-safe skillet over medium-high. Add chicken; cook, flipping once, until beginning to turn golden brown, about 2 1/2 minutes per side. Transfer to a plate and shred. (Chicken will not be cooked through.)
• Add 2 tablespoons butter to skillet and melt over medium-high. Add mushrooms; cook, undisturbed, until deeply browned on 1 side, about 4 minutes. Continue to cook, stirring occasionally, until tender and fully browned, about 5 minutes. Add carrots and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add flour; cook, stirring constantly,until flour coats vegetables and turns golden brown, about 1 minute. Add 1/2 cup wine; cook, stirring constantly, until reduced slightly, about 1 minute. Gradually stir in broth; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in chicken, mustard, tarragon, kosher salt, and pepper. Remove from heat. Stir in cream and remaining 1/4 cup wine and 1 tablespoon butter.
• Cut puff pastry into 12 (1 1/2-inch) squares. Arrange on top of chicken mixture. Whisk egg and 1 tablespoon water in a small bowl. Brush egg wash over puff pastry. Bake until puffed and deep golden brown, about 40 minutes. Top with flaky sea salt. Let cool for about 10 minutes before serving.

BISCUIT VEGETABLE POT PIE CASSEROLE

Steps:

• Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it's too dry, fold in another Tablespoon of milk. If it's too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you're using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don't have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
• Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
• As it's cooling, preheat oven to 400°F (204°C).
• Pour filling into greased 2.5 - 3 quart baking dish or 9-inch deep dish pie dish that's 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
• Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
• Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

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.

POT PIE CASSEROLE WITH A BISCUIT TOPPING.

Steps:

• Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
• Drain; shock with cold water and allow draining.
• In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
• Pour into greased 13 x 9 - inch baking dish.
• Bake at 350 for 55-60 minutes or until hot.
• In separate bowl, combine flour, baking powder and salt.
• Cut in shortening until mixture resembles small peas.
• Add milk; knead dough on lightly floured surface.
• Shape dough into 13 x 9 - inch shape.
• Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.