Chicken Pot Pie With Cheese Biscuit Top Recipes

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!

CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING

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.

CHICKEN POT PIE WITH CHEESE BISCUIT TOP

Steps:

• Cook chicken breasts in salted water until done. Cool and chop.
• In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
• In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
• Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
• Bake at 375°F for 25 minutes until biscuits are brown.

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.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

CHICKEN AND BISCUITS POT PIE

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.

CHICKEN POT PIE WITH BISCUIT TOPPER

Steps:

• Preheat oven to 375ºF.
• Place chicken, whole onion halved and bay leaves in a large pot and cover with cold water. Place pot over medium-high heat and bring up to a simmer. Reduce heat to medium and simmer until chicken has cooked through, about 20 minutes. Remove chicken from pot and let cool. Reserve about 2 cups of the cooking liquid and then save the remaining for another use.
• While chicken cools, place a large Dutch oven over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chopped onion, mushrooms, carrots, celery and parsnips to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred.
• When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock and reserved poaching liquid. Bring up to a simmer then add the tarragon, Dijon, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
• Transfer to a casserole dish and cover with the biscuits, drop by spoonfuls over the top
• Bake the pot pie until the filling is bubbling and the crust is golden brown ab0ut 20 minutes
• Biscuits.
• Mix flour, baking powder, and sugar together using fork.
• Mix in shortening with fork or pastry blender until mixture resembles coarse cornmeal.
• Stir in cheese.
• Lightly stir in buttermilk until just blended; do not overmix.

BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
• In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
• Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.