Chicken Pot Pie Biscuits Recipe 455

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CHICKEN POT PIE WITH BISCUITS



Chicken Pot Pie with Biscuits image

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

Provided by Stephanie

Categories     Main Course

Time 55m

Number Of Ingredients 14

2 small boneless skinless chicken breasts (see notes)
3 cups chicken broth
4 Tablespoons butter
½ cup onions (finely diced)
½ cup celery (finely diced)
½ cup carrots (finely diced)
2 cloves garlic (minced)
½ teaspoon EACH: Onion Powder (Dry Thyme, Dry Rosemary)
¼ teaspoon ground sage
1/3 cup flour
½ cup Half and half
1 chicken bouillon cube or 1 tsp better than bouillon
1 teaspoon low sodium soy sauce (you can't taste it, but it enhances the flavors)
1 cup frozen peas

Steps:

  • Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you're ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
  • You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
  • Add the uncooked chicken breast and 3 cups chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don't boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
  • Meanwhile, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 4 minutes. Add garlic and ½ tsp. EACH: Onion Powder, Thyme, and Rosemary along with ¼ tsp. ground sage. Toss to coat and cook for 1 more minute.
  • Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
  • Add 2 cups of the chicken broth in small splashes, stirring to incorporate. Do the same with the half and half. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
  • Add chicken bouillon and 1 tsp soy sauce. Then add the shredded chicken and stir to combine.
  • If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
  • Optional: Add any of the remaining chicken broth if desired. The bottom of the biscuits will absorb some of it during baking. (I usually add an extra 3/4 cup. You can base this off the consistency and your personally preference.)
  • Add the frozen peas and stir to combine and heat through. Remove from heat.
  • Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn't oven safe.
  • Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
  • Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Nutrition Facts : Calories 301 kcal, Carbohydrate 20 g, Protein 17 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 890 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

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

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

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

EASY BISQUICK CHICKEN POT PIE



Easy Bisquick Chicken Pot Pie image

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

1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 egg

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.

EASY POT PIE WITH BISCUITS



Easy Pot Pie with Biscuits image

Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!

Provided by courtny

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 4

1 (12.5 fl oz) can chunky shredded chicken (such as Tyson®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables (such as Birds Eye® Steamfresh®)
1 (10 ounce) can refrigerated small biscuits (such as Pillsbury®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
  • Bake in the preheated oven until biscuits are browned, about 30 minutes.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g

CHICKEN POTPIE WITH CORNBREAD BISCUITS



Chicken Potpie With Cornbread Biscuits image

A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you're craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 to 2 pounds bone-in, skin-on chicken breasts (2 breasts)
Olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
3 large carrots, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
4 large celery stalks, trimmed and cut into 1/2-inch dice (about 1 1/2 cups)
1 medium yellow onion, chopped (about 1 1/2 cups)
2 teaspoons minced fresh rosemary
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup whole milk
3 tablespoons dry sherry
2 tablespoons minced fresh chives or parsley
1 egg beaten with 1 tablespoon water, for egg wash
1 1/4 cups/160 grams all-purpose flour
3/4 cup/105 grams yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
5 tablespoons/70 grams chilled unsalted butter, diced
3/4 cup/180 milliliters buttermilk, shaken

Steps:

  • Heat the oven to 400 degrees and line a sheet pan with parchment paper.
  • Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.
  • While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.
  • In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.
  • Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.
  • Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)
  • Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.

CHICKEN POT PIE BISCUITS



Chicken Pot Pie Biscuits image

Time 1h

Number Of Ingredients 18

1/3 cup butter
1/3 cup onion, diced
1/4 cup sliced celery
1/2 cup sliced carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/3 cup flour
1 1/4 cup chicken broth
3/4 cup milk
1/2 pound cooked chicken (a rotisserie chicken is great for this!)
1/2 cup corn
1/2 can diced potatoes
2 packages Pillsbury biscuits (any variety)
1/4 cup melted butter
1 Tablespoon Poppy Seeds
1/2 cup frozen peas (optional)
1/2 cup green beans (optional)

Steps:

  • In a saucepan over medium heat, combine butter, onions, celery and carrots and cook until soft and translucent about 7 - 10 minutes. Add salt, pepper & celery seed. Mix until incorporated. Add flour and whisk well. This should look like a thick paste. While whisking continually, slowly add chicken broth. Thick paste will slowly thin out. Continue whisking and add milk. Add chicken, corn & potatoes (add peas & green beans if using instead of corn) Mix well. Preheat oven to 325*F Open package of biscuits. Take 1 biscuit and using your fingers, open it up and divide it as you would a hot biscuit you are about to butter. Take 1/2 and stretch it out and place into a greased muffin tin, creating a cup. Place 1/4 cup or less of filling and pour into biscuit cup. Take second half of biscuit and stretch out a little bit and put on top of filling, tucking edges inside muffin tin pocket. Continue until all biscuits are used. Brush melted butter onto top of biscuit and sprinkle with poppy seeds. Bake for 15 minutes or until biscuits are fully cooked and tops are golden. Serve immediately. Any remaining chicken pot pie filling can be frozen or eaten as a chowder the next day for lunch (my favorite way to eat it leftover!)

Nutrition Facts : ServingSize 2

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CHICKEN POT PIE WITH BISCUITS - GONNA WANT SECONDS
2021-10-04 Saute. Melt butter (3 tablespoons) in a large, high-sided skillet over medium-high heat. Add the onion (1 cup) and carrots (4). Cook, stirring often, until vegetables are tender, about 15 minutes. Sprinkle flour (1/3 cup, plus 2 tablespoons) over vegetables stirring constantly, until the flour coats the vegetables.
From gonnawantseconds.com


EASY VEGAN POT PIE WITH BISCUITS - IT DOESN'T TASTE LIKE CHICKEN
2021-11-17 To make the pot pie: Preheat your oven to 400F (200C). Lightly grease a 13" x 9" casserole dish (4.5 quarts) Melt 2 tablespoons of vegan butter in a large pot over medium-high heat. Add the onion, carrots, celery, mushrooms, and garlic and sauté until the veggies begin to soften, 5 - 10 minutes.
From itdoesnttastelikechicken.com


CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING
In a small bowl, whisk the egg, sour cream and buttermilk; set aside. In a large bowl combine the flour, baking powder, baking soda, salt and cayenne. Mix with a fork to combine. Use a grater to grate the cold butter into the flour mixture. Use a fork to …
From chicken.ca


CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
2021-07-22 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3. Stir in chicken and mixed vegetables. Remove from heat.
From pillsbury.com


CHICKEN POT PIE BISCUITS | TASTEMADE
Ingredients. 6 tbsp butter. 1 onion, finely chopped. Salt and pepper. 5 tbsp plain flour. 1 sprig fresh thyme, leaves removed. 1 sprig rosemary, leaves removed. 3 cups chicken stock. 2 chicken breasts.
From tastemade.com


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Top Asked Questions

How long do you bake chicken pot pie biscuits?
Preheat oven to 400 degrees F. Bake biscuits on a parchment lined baking sheet for 10 minutes (otherwise the bottoms will be soggy). Flip biscuits over and add to the top of the biscuit filling. Bake for an additional 10-15 minutes until the biscuits are deeply golden. The best chicken pot pie means the best filling and biscuits!
How to make chicken pot pie casserole?
Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this chicken pot pie casserole. Preheat oven to 425°F. Butter a 9×13 baking dish and set aside. In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes.
How to make a pot pie with biscuits?
Use a biscuit cutter or drinking glass to cut round biscuits. Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven. Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.
How do you make a chicken pie with biscuit mix?
Preheat oven to 350°F. Combine vegetables, chicken, soup, ¼ cup milk, and seasoning in a 9" deep-dish pie pan. In a separate bowl, combine biscuit mix, egg, and remaining ½ cup milk.

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