Biscuit Topping For Pot Pie Recipes

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.

Steps:

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

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.

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.

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.

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.