Biscuittoppedchickenpotpie Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
• Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
• In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
• Biscuits:.
• In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

DROP BISCUIT CHICKEN POT PIE

Steps:

• Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.
• Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
• Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
• Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.
• Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.
• Preheat the oven to 375 degrees F.
• Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.

CHICKEN BISCUIT POT PIE

Steps:

• To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
• To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
• Preheat the oven to 450 degrees F.
• Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

BISCUIT-TOPPED CHICKEN POT PIE SOUP

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.

BISCUIT TOPPED CHICKEN POT PIE

Steps:

• In a sauce pan combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables.
• De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt margarine in a saucepan; stir in flour until smooth.
• Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.
• Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to ½ inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.

CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY

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!

BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• 1. In a medium saucepan, over high heat, bring chicken stock to a boil. Add carrots, potatoes, & celery. Lower heat to medium and cook till vegetables are tender, 5 to 7 minutes. Drain vegetables; reserving stock. Set both aside separately. 2. In a large, heavy bottom saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 Tbs. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly, among 6 or 7 ovenproof containers (8 to 10 Oz. each) leaving the top 1/4 inch unfilled. 3. Preheat oven to 425 deg. To make biscuit topping, sift remaining 2 cups flour baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to make a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms. 4. Lightly flour a counter, a rolling pin, and your hands. Divide dough into two balls. Roll out first ball to 1/4 inch thickness, then use a 2 1/2 inch biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball. 5. Place 3 rounds of dough on each pot pie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put pot pies on a cookie sheet lined with aluminum foul, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes. 538 cal, 42% from fat (225 cal), 28 G protein, 25 G fat (13 G saturated), 51 G carbohydrates (3.5 G fiber), 1,034 mg sodium, 160 mg chol