CHICKEN POT PIE WITH BISCUIT CRUST
This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!
Provided by Karen..
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust: This is for just a top crust.
- if you would like a top and bottom, double the recipe.
- Combine dry ingredients and cut in butter until it resembles small peas.
- Add milk all at one and stir just to moisten.
- Pour out onto a floured surface and knead about 8 times.
- Roll into desired shape, depending if you are using a round or square casserole dish.
- If you are making two crusts, make sure you roll the bottom one larger.
- Filling: Melt butter over low heat in a large saucepan.
- Stir in flour, chopped onions, salt and pepper.
- Cook until mixture is bubbly, stirring constantly.
- Remove from heat and whisk in broth and milk.
- Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
- (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
- Add chicken and frozen peas and carrots into the mixture and combine.
- Remove from heat.
- Putting it together: Preheat oven to 425 degrees.
- Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
- Lay crust over mixture and press into the inside edges of dish.
- Make a couple slits in the center of crust with a sharp knife.
- If you are doing a top and bottom crust, crimp edges to seal.
- Bake for about 30 minutes, until golden brown.
Nutrition Facts : Calories 324.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 48.1, Sodium 820.6, Carbohydrate 33, Fiber 3.5, Sugar 0.7, Protein 8.5
LARGE CHICKEN POT PIE WITH BISQUICK CRUST
Make and share this Large Chicken Pot Pie With Bisquick Crust recipe from Food.com.
Provided by littleturtle
Categories Savory Pies
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
- Boil chicken in a deep pot with celery and onions.
- When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
- Mix milk, bisquick, and mayo (mixture will be runny); set aside.
- Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
- Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
- Pour bisquick mixture over chicken mixture.
- Bake, uncovered, until golden brown (aprox 1 hour).
Nutrition Facts : Calories 576.9, Fat 38, SaturatedFat 13.5, Cholesterol 142.2, Sodium 854, Carbohydrate 23.9, Fiber 2.9, Sugar 5.3, Protein 33.6
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.
CHICKEN POT PIE
Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
- Stir together remaining ingredients. Pour over chicken mixture.
- Bake uncovered about 30 minutes or until light brown.
Nutrition Facts : Calories 285, Carbohydrate 24 g, Cholesterol 55 mg, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg
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
IMPOSSIBLY EASY CHICKEN POT PIE
There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g
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
BISQUICK CHICKEN POT PIE
Make and share this Bisquick Chicken Pot Pie recipe from Food.com.
Provided by Mysterygirl
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease a shallow 2 quart baking dish.
- Spread Chicken and Veg-All evenly into bottom of dish.
- Stir soup, broth and pepper together in a medium bowl.
- Pour over Chicken mixture.
- Combine Bisquick, milk and butter.
- Stir until smooth.
- Pour over soup.
- Bake 45-50 minutes, or until crust is golden brown.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 570.9, Fat 29.9, SaturatedFat 12.9, Cholesterol 122.1, Sodium 1381.4, Carbohydrate 37.8, Fiber 3.9, Sugar 6.9, Protein 36.2
EASY BISQUICK & BUTTERMILK CHICKEN POT PIE
This is heavenly beyond words! And so easy. It's from Kitchen Life, by Art Smith (who happens to be Oprah's private chef). Please note that I've slightly changed the recipe, adding more herbs and spices and more crust, because crust ROCKS. Also, please note that it's easy to simplify the recipe if even a little chopping seems like too much hassle. Simply replace the chicken breasts with already cooked chicken (from a can or from a deli) and, instead of chopping fresh vegetables, throw in some more frozen ones. It'll still be good, I promise!
Provided by CorriePDX
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven, and preheat oven to 350 degrees.
- Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
- Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
- Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
- Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
- Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
- You're done!
Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 10.2, Cholesterol 87.3, Sodium 765.4, Carbohydrate 54.4, Fiber 3.8, Sugar 9, Protein 30.2
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