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
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN VEGETABLE POTPIE
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.
EASY CHICKEN VEGGIE POT PIE
An easy and delicious pot pie meal for 2-4 people, with a fluffy Bisquick crust and creamy filling. Use canned chicken and a bag of steamed vegetables and mix the filling right in the baking dish for lazy week nights when you're low on clean dishes! Adapted from Paula Deen's Quick and Easy Chicken Pot Pie recipe found here: http://www.pauladeen.com/quick-and-easy-chicken-pot-pie
Provided by asp_2616
Categories Weeknight
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- heat oven to 350°F. Lightly grease an 8 x 8 inch baking dish.
- In a large bowl, combine soup, sour cream, 1/4 cup milk, and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
- In a small bowl, combine Bisquick, seasonings, and half of the cheese. Add remaining 1/2 cup milk, stirring until well mixed. Spread batter over filling, sprinkle with remaining cheese, and place in oven for 30-40 minutes or until crust is golden.
Nutrition Facts : Calories 571.7, Fat 35.6, SaturatedFat 16.2, Cholesterol 70.7, Sodium 1957.7, Carbohydrate 48, Fiber 1.1, Sugar 8.5, Protein 15.3
More about "chicken and vegetable pot pies with dilled biscuit topping recipe epicuriouscom"
CHICKEN POT PIE WITH BISCUITS RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (62)Calories 631 per servingCategory Dinner
- Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
- Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
- Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
ONE-POT CHICKEN AND BISCUITS RECIPE | EPICURIOUS
From epicurious.com
4.8/5 (4)Total Time 1 hr 45 minsServings 8
CHICKEN POT PIE WITH BISCUIT CRUST RECIPE | EPICURIOUS
From epicurious.com
4.2/5 (80)Total Time 1 hr 15 minsServings 4
EASY BISCUIT CHICKEN POT PIE - SPEND WITH PENNIES
From spendwithpennies.com
BISCUIT-TOPPED CHICKEN POT PIE | CANADIAN LIVING
From canadianliving.com
CHICKEN POT PIE WITH CHEDDAR DILL BISCUITS - MOM LOVES …
From momlovesbaking.com
CHICKEN POT PIE WITH BISCUITS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (11)Total Time 1 hr 50 minsServings 8-10
- To prepare the chicken: Place the chicken thighs and salt in a deep saucepan., Add the water; it should cover the meat (if it doesn't, add more).
- Bring the water to a boil, reduce the heat to low, and cover., Simmer the meat for 10 minutes, then turn the heat off (leave the cover on), and let it rest for 35 minutes, until it's cooked through.
- This gentle method of cooking the meat will keep it nice and moist., Remove the meat from the pot, and spread it on a platter to cool. , Preheat the oven to 450°F.
CHICKEN AND VEGETABLE POT PIE RECIPE - REAL SIMPLE
From realsimple.com
CHICKEN POT PIE WITH CHEESE BISCUIT TOPPING RECIPE - THE SPRUCE …
From thespruceeats.com
CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING RECIPE ...
From pinterest.com.au
BISCUIT & VEGETABLE POT PIE (CASSEROLE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING RECIPE - SERIOUS …
From seriouseats.com
CHICKEN POT PIE WITH DILL BISCUIT TOPPING - RECIPE GOLDMINE
From recipegoldmine.com
CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING
From mealplannerpro.com
CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING RECIPE
From eatyourbooks.com
CHICKEN AND VEGETABLE POT PIE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN POT PIE WITH BISCUIT TOPPING – SARGENT FARMS
From sargentfarms.ca
CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING | CHICKEN.CA
From chicken.ca
You'll also love