Chicken And Fennel Pie With Bacon Biscuit Crust 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.

CHICKEN BISCUIT PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
• In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
• In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
• Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

CHICKEN AND FENNEL PIE WITH BACON-BISCUIT CRUST

Steps:

• Make filling:
• In a 4- to 5-quart heavy kettle combine water, broth, chicken breast and leg, peppercorns, and bay leaf and bring to a boil. Simmer mixture, covered, until breast is just cooked through, about 12 minutes, and transfer breast with tongs to a bowl. Simmer mixture 5 minutes more, or until leg is just cooked through, and transfer leg with tongs to bowl. When chicken is cool enough to handle, remove meat in large pieces, discarding skin and bones, and put in a large bowl. Pour broth through a fine sieve into a bowl and return to cleaned kettle. Trim fennel stalks flush with bulbs, discarding stalks, and halve bulbs lengthwise. Thinly slice fennel crosswise and cut carrots into 1/2-inch-thick slices. Peel potato and cut into 1/2-inch cubes. Thinly slice onion. Simmer vegetables in broth until just tender, 8 to 10 minutes, and with a slotted spoon add to chicken. Measure out 2 cups stock and reserve remainder for another use. Mince garlic and finely chop parsley. Add garlic, parsley, and fennel seeds to chicken mixture.
• In a heavy saucepan melt butter over moderately low heat and stir in flour. Cook roux, stirring, 3 minutes and whisk in 2 cups stock in a stream. Bring mixture to a boil, whisking, and simmer sauce, whisking, 5 minutes. Season sauce with salt and pepper and pour over chicken mixture, stirring gently to combine. Filling may be made 1 day ahead and cooled completely before being chilled, covered. Reheat filling before proceeding. Spoon filling into a 12-inch (10-cup) round baking dish.
• Preheat oven to 450°F.
• Make crust:
• Chop bacon and in a heavy skillet cook over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon bacon fat, and mince.
• Into a bowl sift together flour, baking powder, and salt. Add cream, bacon, and reserved fat and with a fork stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface with a floured rolling pin roll out into a 12 1/2-inch round (about 1/2 inch thick). Trim dough to create a 12-inch round and with a large knife cut dough into 12 wedges. Arrange wedges on filling in overlapping pairs. In a small bowl whisk together yolk and milk and lightly brush onto crust.
• Bake pie in middle of oven until crust is puffed and golden and filling is bubbling, 20 to 25 minutes. Serve pie warm.

LEMONY CHICKEN POT PIE WITH PARSLEY BISCUIT CRUST

Steps:

• Preheat the oven to 400°F Lightly grease one 2-qt baking dish (or 6 1-cup ramekins) with olive oil.
• To prepare the biscuit dough, whisk the 1 1/4 c flour, baking powder, salt, and parsley in a medium bowl. Cut in the cold butter and work it in with your fingertips or a pastry blender until the mixture resembles soft bread crumbs. Add the milk, stirring just until the dough comes together. Set aside.
• Cut the chicken breasts into large bite-size pieces. Toss the pieces in a bowl with the 1/4 c flour and 1 teaspoon each of salt and pepper. Set aside.
• Heat 1 tbsp olive oil in a large Dutch oven or sauté pan over medium-high heat. When the oil is shimmering and giving off wisps of smoke, add the chicken and brown for about 6 minutes, turning halfway through. Remove the chicken and set aside.
• Reduce the heat to medium. Add the onion, fennel, and garlic. Cook until vegetables soften, about 5 minutes. Add the potatoes and increase the heat up slightly. Cook 3-4 minutes, then add the lemon zest, lemon juice, and wine and bring to a simmer, scraping up any brown fond from the bottom of the pan. Add the peas and carrots, the broth and the chicken, and season the stew with 1 teaspoon of salt and plenty of black pepper to taste.
• Spread the stew in the prepared baking dish or ramekins. Drop the biscuit dough on top in 6 to 8 evenly spaced mounds (or drop one generous spoonful on each ramekin) and sprinkle the Parmesan cheese over the top. Bake, uncovered, about 40 minutes, until the chicken is fully cooked and the biscuits are golden.

CHICKEN POT PIE WITH BISCUIT CRUST

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.

CHICKEN PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 400°F.
• Spray a large saucepan with non-stick spray.
• Add onions and garlic and cook over medium heat until tender, about 5 minutes.
• Add broth, potatoes, carrots & broccoli.
• Bring to a boil, and then reduce heat to med-low.
• Partially cover and simmer for approx 12 minutes. The potatoes should be slightly undercooked. Remove pot from heat.
• In a small bowl, stir together soup and flour. Add mixture to vegetables, along with chicken and remaining ingredients. Stir well and pour into a medium casserole dish.
• Biscuit Crust.
• Combine flour, baking powder, herbs and salt in mixing bowl.
• Using 2 knives, cut in butter until mixture resembles coarse crumbs.
• Stir in milk and form a ball with the dough. Add a bit more flour if dough is too sticky.
• Roll dough out on floured surface to fit on top of casserole.
• Place dough on top of chicken mixture and prick several times with fork.
• Bake for 25 minutes, until crust is golden brown.

1985 CHICKEN PIE WITH BISCUIT CRUST

Steps:

• Make the filling:
• In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
• Make the biscuit crust:
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
• Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.