Colonial Chicken Pot Pie With Buttermilk Biscuit Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

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

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST

This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.

Provided by Danielle in New Ham

Categories     Savory Pies

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 15



Chicken Pot Pie with Buttermilk Biscuit Crust image

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 2 quart casserole dish with cooking spray.
  • In medium saucepan combine chicken breasts and water.
  • Bring to a gentle boil and simmer til done. (about 15 minutes)
  • Remove chicken from pan. Saving broth for later.
  • Shred chicken when cool enough to handle, set aside.
  • Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
  • Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
  • Cook for 1 min stirring constantly.
  • Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
  • Remove from heat and stir in poultry seasoning.
  • In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
  • Spoon into prepared casserole dish and set aside.
  • In small bowl combine 1 cup flour, baking powder and salt.
  • Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
  • Stir in buttermilk until just mixed.
  • Spoon the biscuit dough in lumps over the chicken mixture.
  • Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

Nutrition Facts : Calories 499.2, Fat 16.1, SaturatedFat 8.9, Cholesterol 91.2, Sodium 865.5, Carbohydrate 58.5, Fiber 6, Sugar 8.2, Protein 30

12 ounces fresh boneless skinless chicken breasts
3 cups water
2 medium potatoes, cut into 1/2 inch cubes
1/2 cup chopped celery
1 chicken bouillon cube
1 (10 ounce) package frozen mixed vegetables
4 tablespoons butter, divided
2 tablespoons flour
1 cup 2% low-fat milk
1 teaspoon poultry seasoning
1 can sliced mushroom, , I perfer fresh mushrooms (, I perfer fresh mushrooms)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk

COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST RECIPE

Provided by á-174942

Number Of Ingredients 40



Colonial Chicken Pot Pie With Buttermilk Biscuit Crust Recipe image

Steps:

  • For the Biscuit Crust: Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until it reaches a sand-like texture. Add the buttermilk slowly while mixing. Do not overwork. Form into 2 disks and refrigerate for 1 hour. Flour a flat surface and roll out each disk 1/2-inch thick. Trim the dough about 1/2 inch larger than each of 2 (2-quart) casserole dishes that are 2 inches deep. Place each piece of dough on a baking sheet or floured board and poke holes across the top using a fork. Cover with plastic wrap and refrigerate. For the Sauce: Melt 3 tablespoons of the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook for 2 minutes without browning before adding the chicken backs or wings, carrots, onion, celery, leek, thyme, bay leaf and chicken stock. Bring to a boil and simmer for 45 minutes before removing the carrots. Set the carrots aside, covered. Cook the stock for 30 more minutes. When the carrots have cooled slightly, cut them into small uniform pieces and set aside. Add the chicken breasts to the pot and cook at a low simmer until the chicken is cooked through, 18 to 20 minutes. Remove the breasts, cover and set aside. When cool enough to handle, remove the skin and bones and set the meat aside. Meanwhile, strain the stock into another pot and discard all of the solid ingredients. Boil the stock at high heat until it is reduced to a syrupy glaze, about 1 1/2 hours. Stir in the cream and cook over low heat for 5 minutes. Melt the remaining 1/4 cup of butter and mix in the flour. Whisk the roux into the cream mixture with a whisk and continue stirring while cooking over medium heat, 10 minutes. Strain the sauce into a blender container. Blend the sauce until smooth and season to taste with salt and pepper. Set aside to come to room temperature For the Filling: Soak the dried mushrooms in cold water for 2 to 3 hours, then rinse several times, changing the water each time until the water remains clear. While the mushrooms soak, plunge the asparagus into boiling salted water and cook at a full boil until bright green and crisp-tender, 4 minutes. Remove the asparagus, saving the water, and shock in ice water until cold, 1 minute. Drain and set aside. Trim the stem side of the beans, leaving the curly pointed tip intact. Cut the beans in half and cook them in the same boiling water used for asparagus until bright green and crisp-tender, 4 to 5 minutes. Drain and plunge the beans into ice water for 1 minute. Drain and set aside. Bring another large pot of water to a boil. Add the sugar then the corn. Boil the corn until tender, 5 to 8 minutes. You can pull an ear out of the water, cut off a kernel or two, and taste for tenderness. Remove the corn, saving the water, and set aside until the corn is cool enough to handle. Cut the kernels off the cob and set aside, covered. Plunge the onions into the same boiling water and cook until tender, 2 to 3 minutes. Remove and let cool. Cut away the knob and slide the outside skin off the onion. Set aside. For Assembly: Heat the oven to 350 degrees. Cut mushrooms into wedge-shaped quarters. Combine the Filling, mushrooms, chives and the Sauce and divide between the baking dishes. Lay the Biscuit Crust on top of the filling and sprinkle lightly with flour (this gives the crust a more rustic look). Bake until the crust is golden brown and the pies are cooked through, 35 to 40 minutes. If you're serving a smaller group, this recipe can be cut in half. This recipe yields 12 to 16 servings. Each of 16 servings: 386 calories; 519 mg sodium; 87 mg cholesterol; 20 grams fat; 11 grams saturated fat; 34 grams carbohydrates; 20 grams protein; 3.03 grams fiber.

BISCUIT CRUST:
3 1/2 cups flour plus
1 tablespoon flour plus more
3 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
6 tablespoons chilled unsalted butter cut small pieces
1 1/2 cups buttermilk
SAUCE:
3 tablespoons unsalted butter plus
1/4 cup unsalted butter divided
2 shallots finely chopped
1 pound chicken backs and/or wings
2 large carrots cut in half
1 onion cut in half
1 stalk celery cut in half
1 leek, white part only sliced
1 teaspoon dried thyme
1 bay leaf
4 quarts chicken stock (or canned low-sodium chicken broth)
6 bone-in chicken breasts - (abt 4 lbs)
3 cups whipping cream
2 tablespoons flour
Salt to taste
Freshly-ground black pepper to taste
FILLING:
1 ounce dried morels and/or other wild mushrooms (porcini, black trumpet, chanterelle)
1 bunch slender asparagus cut 1/2" pieces
Salt to taste
1 pound green beans
1 tablespoon sugar
2 ears corn
10 ounces pearl onions
ASSEMBLY:
1/2 pound shiitake mushrooms
Filling (see above)
1 bunch chives minced
Sauce (see above)
Biscuit Crust (see above)
Flour as needed

More about "colonial chicken pot pie with buttermilk biscuit crust recipes"

COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST …
Web Apr 10, 2002 1 ½ cups buttermilk 1 Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until …
From latimes.com
Servings 12-16
Estimated Reading Time 7 mins
Category MAINS, POULTRY, STOVETOP, OVEN
Total Time 3 hrs
  • Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until it reaches a sand-like texture.
  • Add the buttermilk slowly while mixing. Do not overwork. Form into 2 disks and refrigerate for 1 hour.
  • Flour a flat surface and roll out each disk 1/2 inch thick. Trim the dough about 1/2 inch larger than each of 2 (2-quart) casserole dishes that are 2 inches deep. Place each piece of dough on a baking sheet or floured board and poke holes across the top using a fork. Cover with plastic wrap and refrigerate.
  • Melt 3 tablespoons of the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook for 2 minutes without browning before adding the chicken backs or wings, carrots, onion, celery, leek, thyme, bay leaf and chicken stock. Bring to a boil and simmer for 45 minutes before removing the carrots. Set the carrots aside, covered. Cook the stock for 30 more minutes. When the carrots have cooled slightly, cut them into small uniform pieces and set aside.
colonial-chicken-pot-pie-with-buttermilk-biscuit-crust image


CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING RECIPE
Web Sep 6, 2017 For Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (205°C). In a medium bowl, whisk together flour, …
From seriouseats.com
4.9/5 (15)
Total Time 3 hrs 20 mins
Category Entree, Mains, Pie
Calories 1014 per serving
chicken-pot-pie-with-buttermilk-biscuit-topping image


CHICKEN POT PIE WITH BISCUITS - COOKING CLASSY
Web 3/4 cup + 1 Tbsp buttermilk, well chilled 1 Tbsp minced fresh parsley Instructions 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 …
From cookingclassy.com
chicken-pot-pie-with-biscuits-cooking-classy image


COLONIAL INN POT PIE RECIPE - LOS ANGELES TIMES
Web Oct 2, 2002 Meanwhile, melt the butter in a large saucepan over medium heat and add the carrot, onion and celery. Cook until soft, about 10 minutes. Add the flour and stir steadily for 3 minutes.
From latimes.com
colonial-inn-pot-pie-recipe-los-angeles-times image


CHICKEN POT PIE (THE BEST) | RICARDO
Web Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. …
From ricardocuisine.com
chicken-pot-pie-the-best-ricardo image


CHICKEN POT PIE WITH BISCUITS RECIPE - PINCH OF YUM
Web Nov 10, 2021 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 …
From pinchofyum.com
chicken-pot-pie-with-biscuits-recipe-pinch-of-yum image


CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST | GOOD …
Web Sep 23, 2022 CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST Yield: seves 8 Prep Time: 35 minutes Cook Time: 30 minutes Total Time: 1 hour 5 minutes Creamy chicken filling is topped with tender buttermilk …
From goodlifeeats.com
chicken-pot-pie-with-buttermilk-biscuit-crust-good image


CLASSIC CHICKEN POT PIE RECIPE - THE FORKED SPOON
Web Once melted, lower the temperature to medium heat. Add the onion and saute until tender and translucent. Add the garlic, sauteeing for 30 seconds, or until fragrant. Sprinkle with the flour, salt, and pepper, and mix to …
From theforkedspoon.com
classic-chicken-pot-pie-recipe-the-forked-spoon image


SHORTCUT CHICKEN POT PIE WITH BISCUITS - THE SEASONED MOM
Web Mar 21, 2022 1 (12 ounce) tube refrigerated biscuit dough (I use a 10-count can of Pillsbury Flaky Layers Buttermilk Biscuits) 1 (10.5 ounce) can condensed cream of chicken soup, not diluted ½ cup milk 2 cups …
From theseasonedmom.com
shortcut-chicken-pot-pie-with-biscuits-the-seasoned-mom image


OLD-FASHIONED CHICKEN POT PIE RECIPE - SOUTHERN LIVING
Web Mar 10, 2023 Make sauce: Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until …
From southernliving.com
old-fashioned-chicken-pot-pie-recipe-southern-living image


HOMEMADE CHICKEN POT PIE WITH BUTTERMILK PIE CRUST
Web Feb 25, 2022 Step 2 | Make the chicken pot pie filling In a large deep skillet, cook the seasoned chicken (fresh thyme, salt, pepper, garlic powder, olive oil) on a skillet, about …
From cookingformysoul.com
5/5 (17)
Total Time 1 hr 20 mins
Category Main Course
Calories 1031 per serving


CHICKEN POT PIE WITH HOMEMADE BISCUITS - COOKING FOR MY SOUL
Web Sep 30, 2022 Cook until tender and slightly caramelized, for about 8 minutes, stirring occasionally. Lower heat to medium. Stir in flour until vegetables are coated, and cook …
From cookingformysoul.com


CHICKEN POT PIE RECIPE | FEASTING AT HOME
Web Mar 31, 2021 Add butter and chilled buttermilk. Mix together just enough to form a cohesive dough. Let dough rest for a few minutes. Scoop 10 biscuits onto the top of the …
From feastingathome.com


COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST …
Web 1 lb chicken backs and/or possibly wings; 2 lrg carrots cut in half; 1 x onion cut in half; 1 stalk celery cut in half; 1 x leek, white part only sliced; 1 tsp dry thyme; 1 x bay leaf; 4 …
From recipebridge.com


CHICKEN AND DUMPLINGS | CHICKEN MEAT, VEGETABLE, POT PIE, PIE, …
Web chicken meat, vegetable, Pot pie, pie, recipe | 75K views, 3.4K likes, 700 loves, 662 comments, 205 shares, ... I think of it as a "cousin" to Chicken Pot Pie, so how could it …
From facebook.com


COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST RECIPE
Web Directions For the Biscuit Crust: Place the flour, baking pwdr, salt, baking soda and butter in the bowl of a mixer and mix on low speed till it reaches a sand-like texture. Add in the …
From cookeatshare.com


COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST
Web Step 1 Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until it reaches a sand-like texture. Step 2 Add the buttermilk …
From recipes-list.com


EASY CHICKEN AND DUMPLINGS (COOKING FOR TWO) - PILLSBURY.COM
Web 1 day ago 1. In 4-quart saucepan, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring …
From pillsbury.com


CHEESY CHICKEN AND BROCCOLI BUBBLE-UP BAKE (COOKING FOR TWO) …
Web 1 day ago Steps. 1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large microwavable bowl, mix cream cheese and 1/2 cup of the …
From pillsbury.com


CHICKEN POT PIE WITH BISCUITS - THE COZY COOK
Web Apr 25, 2021 Set aside and reserve the broth that the chicken cooked in. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for …
From thecozycook.com


OH-SO-SIMPLE CHICKEN POT PIE RECIPE - FOOD.COM
Web directions. Put chicken in the bottom of baking dish. Mix broth, veggies, soup and pepper and pour over the chicken. Place boiled eggs on top of the soup. Mix flour, milk and …
From food.com


CHICKEN POT PIE WITH BISCUIT CRUST RECIPE | EPICURIOUS
Web Dec 20, 2022 Make the filling: Step 1. In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 …
From epicurious.com


Related Search