HOMESTYLE CHICKEN AND BISCUITS
Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
- Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
- Bake for 15 minutes or until the biscuits are golden brown.
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.
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
CHICKEN AND BISCUIT CASSEROLE
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Provided by CVERNSMITH
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
- In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
- Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g
DUTCH OVEN CHICKEN & BISCUIT CASSEROLE RECIPE
Provided by á-24734
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a large Dutch oven over medium-high heat, melt butter and saute carrots until soft, about 8 minutes. Add 1/2 cup chicken broth and stir until almost evaporated. Then add flour and the rest of the broth. Stir mixture and bring to a boil. Season with salt and pepper and reduce heat to low simmering until thickened, about 3 minutes/ Add chicken, peas, and Parmesan and stir to coat thoroughly with sauce. In a food processor, pulse together flour, salt, butter, and baking powder. Slowly add milk into the mixture and pulse until a soft dough forms. Using a spoon, scoop dough balls and evenly cover the top of the chicken mixture. Bake uncovered 30-40 minutes or until biscuits are golden brown. Remove from oven and let cool for 10 minutes before serving.
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