CHICKEN AND BISCUITS POT PIE
You don't need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 Serving
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat oven to 325 degrees F (175 degrees C).
- Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
CHICKEN AND BISCUIT POT PIE
Steps:
- To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
- Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
- Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
- To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
- Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
Nutrition Facts : Calories 400, Fat 17 grams, SaturatedFat 5.7 grams, Cholesterol 82 milligrams, Sodium 600 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 31 grams
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
CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
- Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
- Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
- Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
- Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
- Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
- Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
- Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
CHEESY BISCUIT POT PIES
This meal is super simple. It involves a can of biscuits, a bag of frozen vegetables, seasoned and seared chicken and melted Cheddar cheese. And because they're mini pot pies, the cute meter is practically shattered. You don't even have to grease the ramekins. The biscuits have flecks of butter in them that'll keep them easy to pop out.
Provided by Bev Weidner
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven according to the temperature on the biscuit tube.
- Heat the oil in a medium skillet over medium-high heat. Sprinkle the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 minutes. Transfer the chicken to a plate and let rest a few minutes, then give it a good chop.
- Combine the chicken with the vegetables, milk, flour and some salt in a large bowl.
- Roll out each biscuit on a lightly-floured surface until about 5 inches wide, then lightly press each one into a ramekin. Evenly fill each ramekin with the chicken and veggie mixture, then top with the cheese. Bake until the cheese starts to brown and bubble and the biscuit dough is cooked through, 25 to 30 minutes. Garnish with the parsley.
CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS
Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
- In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
- Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 380, Carbohydrate 14 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
BISCUIT-TOPPED CHICKEN POT PIE SOUP
Basically it is chicken pot pie in a creamy soup with a biscuit on top for crust.
Provided by DANNY51
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
- Bake in the preheated oven until golden brown, 13 to 16 minutes.
- While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
- Serve immediately with a biscuit on top of each bowl.
Nutrition Facts : Calories 519 calories, Carbohydrate 44.8 g, Cholesterol 109.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 12.2 g, Sodium 949.9 mg, Sugar 6.5 g
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
CHICKEN POT PIE WITH BISCUIT TOPPER
I got this from the Rachael Ray TV show site. I changed the topper to Paula Deen's biscuit recipe because it is so yummy. If you want to save yourself a lot of work buy the rotisserie chicken at the grocery store and sub in good store bought stock. I doubled the recipe for Christmas dinner and served 8 with tons of leftovers. I made this in individual ramekins for Christmas dinner with Roasted veggies on the side
Provided by Priceless1
Categories Savory Pies
Time 1h
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375ºF.
- Place chicken, whole onion halved and bay leaves in a large pot and cover with cold water. Place pot over medium-high heat and bring up to a simmer. Reduce heat to medium and simmer until chicken has cooked through, about 20 minutes. Remove chicken from pot and let cool. Reserve about 2 cups of the cooking liquid and then save the remaining for another use.
- While chicken cools, place a large Dutch oven over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chopped onion, mushrooms, carrots, celery and parsnips to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred.
- When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock and reserved poaching liquid. Bring up to a simmer then add the tarragon, Dijon, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
- Transfer to a casserole dish and cover with the biscuits, drop by spoonfuls over the top
- Bake the pot pie until the filling is bubbling and the crust is golden brown ab0ut 20 minutes
- Biscuits.
- Mix flour, baking powder, and sugar together using fork.
- Mix in shortening with fork or pastry blender until mixture resembles coarse cornmeal.
- Stir in cheese.
- Lightly stir in buttermilk until just blended; do not overmix.
Nutrition Facts : Calories 1117.8, Fat 58.7, SaturatedFat 22, Cholesterol 152.5, Sodium 1655.7, Carbohydrate 88.1, Fiber 8.5, Sugar 15.7, Protein 54.2
CHICKEN POT PIE WITH BISCUIT TOPPING
Here's another great recipe from Jeff Smith, The Frugal Gourmet that says "This is an oldie and goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. If you don't want to make your own biscuit dough, you can use good old Bisquick." I've added a few things to make it my own. My entire family loves this recipe - even those that say they don't like pot pies. This is great dish to prepare and share with friends or family that is need of some good old comfort food.
Provided by CindiJ
Categories Savory Pies
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken in 2 quart saucepan and add enough water to barely cover.
- Bring to boil and then turn down the heat to simmer.
- Cover and simmer for 1/2 hour.
- Allow the chicken to cool in the liquid.
- Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
- Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
- Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
- Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
- Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
- Season with salt and pepper and place in a deep 2 quart baking dish.
- Top the mixture with the hard boiled egg slices.
- Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
- Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
- *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.
CHICKEN POT PIE WITH CHEESE BISCUIT TOP
I have cooked chicken pot pie many times and have finally perfected a recipe which is a success. It has the right consistency and flavor which we enjoy. And now, I'm sharing this easy dish with you!
Provided by Seasoned Cook
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken breasts in salted water until done. Cool and chop.
- In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
- In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
- Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
- Bake at 375°F for 25 minutes until biscuits are brown.
Nutrition Facts : Calories 548.9, Fat 29.2, SaturatedFat 12.4, Cholesterol 90.1, Sodium 1220.9, Carbohydrate 42.1, Fiber 3, Sugar 6.2, Protein 29.1
More about "chicken pot pie with cheese biscuit top recipes"
CHICKEN POT PIE WITH BISCUITS - THE COZY COOK
From thecozycook.com
Ratings 17Calories 301 per servingCategory Main Course
- Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
- Add the uncooked chicken breast and 3 cups chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (22)Category EntreeServings 8Total Time 1 hr 10 mins
- Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
- Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
- Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
- Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.
EASY CHICKEN POT PIE WITH BISCUITS - I HEART RECIPES
From iheartrecipes.com
5/5 (8)Category DinnerCuisine SouthernTotal Time 35 mins
- In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
BISCUIT-TOPPED CHICKEN POT PIE RECIPE - LAND O'LAKES
From landolakes.com
5/5 (1)Calories 330 per servingServings 6
- Melt 3 tablespoons Light Butter with Canola Oil in 4-quart saucepan over medium heat. Add onion; cook 3-5 minutes or until softened. Add 1/4 cup flour; continue cooking, stirring constantly, 1 minute. Stir in milk, chicken broth and red pepper; continue cooking 4-6 minutes or until mixture comes to a boil and thickens. Stir in chicken and vegetables.
- Combine 1 1/4 cups flour, baking powder and salt in bowl; cut in 1/4 cup Light Butter with Canola Oil with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened.
SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUITS - RECIPES ...
From goboldwithbutter.com
- Heat the oven to 425°F. Heat 2 tablespoons butter in a large heavy skillet over medium-high heat.
- Add to pan and cook, turning as needed, until chicken registers 160° internally with an instant read thermometer.
- Remove to a plate and set aside. Once cool, shred into bite sized pieces.In now empty pan, melt 1 tablespoon of butter.
CHICKEN POT PIE WITH GARLIC CHEDDAR BISCUITS
From cookingwithawallflower.com
Estimated Reading Time 6 mins
BISCUIT-TOPPED CHICKEN POT PIE - CANADIAN LIVING
From canadianliving.com
CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
4.9/5 (7)Total Time 50 minsCategory Main CourseCalories 692 per serving
- In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.
- Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.
CHICKEN POT PIE CASSEROLE WITH BISCUITS RECIPE - RECIPES.NET
From recipes.net
1/5 Total Time 35 minsCategory CasseroleCalories 97 per serving
CHEESY CHICKEN POT PIE WITH BISCUITS - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (10)Total Time 1 hr 15 minsCategory Main CourseCalories 380 per serving
- (READ RECIPE AND NOTES BEFORE PREPARING!) Preheat oven to 400 degrees. Grease a 7x11 baking dish with non-stick spray or butter.
- Heat a large skillet to a medium heat. Add 3 tablespoons of butter. When butter melts, add chopped carrot, onion, potato, celery and 1 teaspoon salt. Sweat vegetables until softened, but still have a bite to them, about 8 minutes.
- Add flour to vegetables, cook for 1 minute. Add in sherry, chicken stock and milk. Quickly stir the liquid with the vegetables to make sure no lumps form. Once the flour, veggies and liquid are incorporating, bring the mixture up to a boil and then reduce to a simmer. Add chicken, toss and then simmer until thickened, about 3-4 minutes.
- Once thickened, turn the heat off and add cheese. Stir until cheese has completely melted. Add frozen peas, toss to coat. Season filling with salt and pepper. For my taste, I added about another 1/4-1/2 tsp salt. Keep in mind, every palate is different, so you may need less or more, taste before doing anything, then adjust! Continue to do so until it's to your liking.
CHICKEN POT PIE WITH THE BEST BISCUITS! (MAKE AHEAD ...
From carlsbadcravings.com
Reviews 14Servings 8Cuisine AmericanCategory Main Dish
CHICKEN POT PIE WITH BISCUITS RECIPE (CHEESE + THYME ...
From littlespicejar.com
5/5 (6)Category ChickenCuisine AmericanTotal Time 1 hr
- POT PIE FILLING: Melt the butter in a 4-quart pot over medium-high heat. Add the onions, celery, and carrots and let it cook for 5-7 minutes or until slightly softened. Sprinkle the flour over the veggies and stir to coat evenly. You’ll notice it starts getting dry and crumbly, let cook for 1 minute, stirring as needed. Season with all the herbs and seasonings. Slowly stream the milk while you use a whisk to work out the lumps. Add the chicken stock and allow it to reach a simmer, and thicken; this will take 6-10 minutes. While it reaches a simmer, position a rack in the center of the oven and preheat the oven to 425ºF. When pot pie is simmering, stir in the shredded chicken and frozen peas. Let it heat through, then remove from heat.
- BISCUITS: Whisk the flour, baking powder, kosher salt, garlic powder, thyme, add chopped parsley in a large bowl. Add the shredded cheese and mix with a fork. Then add the grated butter into the flour mixture. Slowly pour in the milk and using a fork, prepare a shaggy dough. Dump the dough out onto a clean, lightly floured surface. Fold and pat it down into a ¾ inch disc. Use a small 2 ½ inch biscuit cutter to cut rounds out of the dough, you’ll get 9-11 biscuits. Place biscuits on top of the pot pie mixture. Brush with an additional tablespoon of milk or melted butter.
- BAKE: 18-20 minutes or until the biscuits are golden on top and cooked all the way through. Let cool for a few minutes before serving.
EASY HEALTHY CHICKEN POT PIE WITH BISCUIT TOP - FAMILY ...
From familyfoodonthetable.com
4.5/5 (11)Total Time 40 minsCategory ChickenCalories 541 per serving
CHICKEN POT PIE WITH BISCUITS - COOKING CLASSY
From cookingclassy.com
5/5 (10)Total Time 1 hrCategory Main CourseCalories 575 per serving
- Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
- Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 - 10 minutes.
- While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
KETO CHICKEN POT PIE WITH BISCUITS - RECIPE - DIET DOCTOR
From dietdoctor.com
4.7/5 (23)Total Time 1 hr 5 minsCategory MealCalories 439 per serving
BISCUIT-TOPPED CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
4.5/5 (16)Total Time 40 minsServings 4Calories 436 per serving
CHICKEN POT PIE WITH CREAM CHEESE BISCUIT TOP | TASTY ...
From tastykitchen.com
4.3/5
BISCUIT TOPPED CHICKEN POT PIE RECIPE - RECIPES.NET
From recipes.net
1/5 Total Time 1 hr 5 minsCategory BakedCalories 572 per serving
EASY VEGAN POT PIE WITH BISCUITS • IT DOESN'T TASTE LIKE ...
From itdoesnttastelikechicken.com
5/5 (19)Total Time 1 hr 10 minsCategory Main CourseCalories 337 per serving
CHICKEN POT PIE WITH CHEESE BISCUIT TOPPING RECIPE
From thespruceeats.com
4.3/5 (66)Total Time 55 minsCategory Dinner, EntreeCalories 925 per serving
CHICKEN AND BISCUIT CASSEROLE - TOP RECIPES
From topteenrecipes.com
Servings 6Total Time 45 minsCategory Main Dish
CHICKEN BISCUIT POT PIE - RECIPE | COOKS.COM
From cooks.com
5/5 (2)
EASY SKILLET CHICKEN POT PIE WITH BISCUITS | THE NOVICE CHEF
From thenovicechefblog.com
CHICKEN & BISCUIT POT PIE – FASTINHAND RECIPES
From fastinhand.com
CHICKEN POT PIE MUFFINS RECIPE - THERESCIPES.INFO
From therecipes.info
BISCUIT AND CHICKEN POT PIE
From reffors.com
CHICKEN POT PIE WITH CHEESE BISCUIT TOP RECIPE - FOOD NEWS
From foodnewsnews.com
BISCUITS ON TOP OF CHICKEN POT PIE - COOKEATSHARE
From cookeatshare.com
MAC AND CHEESE POT PIE - THERESCIPES.INFO
From therecipes.info
CHICKEN POT PIE WITH CREAM CHEESE AND CHIVE BISCUITS ...
From fooddiez.com
EASY BISCUIT-TOPPED CHICKEN POT PIE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN & BISCUIT POT PIE - YUMMLY RECIPES
From ymmlyrecipes.com
CHICKEN POT PIE WITH BISCUIT CRUST – MARTONE RECIPES
From martonerecipes.com
HEALTHY CHICKEN POT PIE WITH BISCUITS, HEALTHY AND NUTRITIOUS
From firstcryfood.com
#time-to-make #course #main-ingredient #preparation #occasion #savory-pies #main-dish #poultry #chicken #one-dish-meal #comfort-food #inexpensive #meat #taste-mood #4-hours-or-less
You'll also love