Chicken Potpie With Cheddar Biscuit Topping Recipes

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CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY



Cheddar Biscuit Chicken Pot Pie Recipe by Tasty image

Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives

Provided by Alix Traeger

Categories     Dinner

Yield 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups milk
1 rotisserie chicken, shredded
1 ½ cups frozen pea and carrot
½ cup frozen pearl onion
1 cup small potato, diced
1 tablespoon kosher salt
2 teaspoons black pepper
4 cups biscuit flour, plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, 2 sticks, cubed, very cold
1 cup buttermilk
1 large egg, beaten
1 cup shredded cheddar cheese
¼ cup chives, chopped

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!

Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams

CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING



Chicken Potpie with Cheddar Biscuit Topping image

With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 9 servings.

Number Of Ingredients 14

4 cups cubed cooked chicken
1 package (12 ounces) frozen broccoli with cheese sauce
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 medium potatoes, cubed
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/4 teaspoon pepper
TOPPING:
1-1/2 cups biscuit/baking mix
3/4 cup shredded sharp cheddar cheese
3/4 cup 2% milk
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING



Chicken Potpie With Cheddar Biscuit Topping image

Make and share this Chicken Potpie With Cheddar Biscuit Topping recipe from Food.com.

Provided by Pinay0618

Categories     Pot Pie

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 13

4 cups cubed cooked chicken
1 (12 ounce) package frozen broccoli and cheese sauce
1 (10 3/4 ounce) can condensed cream of chicken and mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 medium potatoes, cubed
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/4 teaspoon pepper
1 1/2 cups biscuits or 1 1/2 cups baking mix
3/4 cup shredded sharp cheddar cheese
3/4 cup 2% low-fat milk
3 tablespoons butter, melted

Steps:

  • In a Dutch oven, combine the first nine ingredients; bring to a boil.
  • Transfer to a greased 13-in. x 9-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.

Nutrition Facts : Calories 360.7, Fat 22, SaturatedFat 10.7, Cholesterol 90.9, Sodium 785.9, Carbohydrate 16, Fiber 1.6, Sugar 2.8, Protein 24.1

EASY CHEDDAR CHICKEN POTPIE



Easy Cheddar Chicken Potpie image

My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped
1 jar (12 ounces) chicken gravy
2 cups shredded cheddar cheese
2 cups cubed cooked chicken
2 cups biscuit/baking mix
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
2 large eggs, room temperature
1/4 cup 2% milk

Steps:

  • Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

BISCUIT-TOPPED CHICKEN POT PIE



Biscuit-Topped Chicken Pot Pie image

When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.

Provided by Bayhill

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 24

3 chicken breasts
6 cups water
3 stalks celery
1/2 onion, quartered
1 teaspoon poultry seasoning, to taste
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 1/2 tablespoons chicken base (such as Minor's)
2 cups carrots, peeled and diced
3 cups potatoes, peeled and diced
1/2 teaspoon black pepper, to taste
1 teaspoon salt, to taste
1 teaspoon onion powder, to taste
3/4 teaspoon poultry seasoning, to taste
1/2 cup onion, coarsely chopped
1 cup frozen peas, thawed
1/2 cup celery, coarsely chopped
1 (12 ounce) can evaporated milk
1/3-1/2 cup flour (or enough to thicken sauce as desired)
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

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.

Nutrition Facts : Calories 608.7, Fat 24.4, SaturatedFat 8.2, Cholesterol 67.1, Sodium 1376.6, Carbohydrate 68.8, Fiber 6.2, Sugar 5.4, Protein 28.7

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

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST



Turkey Potpie with Cheddar Biscuit Crust image

Provided by Ruth Cousineau

Categories     Cheese     Dairy     Poultry     turkey     Vegetable     Bake     Thanksgiving     Kid-Friendly     Dinner     Lunch     Cheddar     Fall     Winter     Gourmet     Small Plates

Yield Makes 8 servings

Number Of Ingredients 24

For stock:
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
For filling:
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed
For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

Steps:

  • Make stock:
  • Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
  • Make filling:
  • Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
  • Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
  • Make biscuit crust and bake pie:
  • Preheat oven to 400°F with rack in middle.
  • Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
  • Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS



Buffalo Chicken Pot Pie with Cheddar Biscuits image

Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

3 cups shredded deli rotisserie chicken (about 1 lb)
1/3 cup Frank's® Red Hot® Buffalo Wings Sauce
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
6 oz cream cheese, cubed
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick™ mix
1/3 cup milk
2 tablespoons sliced green onions

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.

Nutrition Facts : Calories 380, Carbohydrate 14 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g

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  • In a large saucepan or Dutch oven, melt the butter (or oil) over medium-high heat and add the mushrooms, sautéing until almost all the juices cook away, about six minutes. Reduce the heat to medium, add the onion and carrot and sauté five minutes more.
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CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING RECIPE: HOW TO …
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. —Sala Houtzer, Goldsboro, North Carolina —Sala Houtzer, Goldsboro, North Carolina
From preprod.tasteofhome.com
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BISCUIT-TOPPED CHICKEN POTPIE RECIPE | MYRECIPES
Step 3. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.
From myrecipes.com
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THE BEST CHICKEN POT PIE - DELICIOUSLY SPRINKLED
2019-05-14 Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray. In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, mushrooms minced garlic, pepper and shredded cheeses. Mix until combined. Pour the mixture into the baking dish. Prepare biscuit mix according to package directions.
From deliciouslysprinkled.com
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VEGETABLE POT PIE SKILLET WITH CHEDDAR BISCUIT TOPPING
2017-12-11 Add the frozen vegetables (no need to thaw) and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally, while you prepare the biscuit topping. Preheat the oven to 425ºF. In a large bowl stir together the flour, baking powder, and salt until well combined.
From budgetbytes.com
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VEGETARIAN CHICK’N POT PIE WITH CHEDDAR BISCUIT TOPPING
2020-01-31 Print Recipe. Hearty vegetables and plant-based chicken in a rich gravy and topped with cheddar-thyme drop biscuits. Yield Serves 4 to 6. Prep time 20 minutes. Cook time 55 minutes. Show Nutrition. shellfish-free. fish-free. alcohol-free.
From thekitchn.com
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CHICKEN POT PIE WITH BISCUIT TOPPING - SPICY SOUTHERN KITCHEN
2022-03-03 Add onion and celery and cook until soft, about 6 to 8 minutes. Add garlic and cook 1 more minute. Season with salt and pepper. Sprinkle the 1/2 cup flour over onion and celery and stir for 1-2 minutes. Gradually whisk in chicken broth and then heavy cream. Bring to a boil and add peas and carrots, chicken and thyme.
From spicysouthernkitchen.com
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CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING RECIPE: HOW TO MAKE IT
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. —Sala Houtzer, Goldsboro, North Carolina —Sala Houtzer, Goldsboro, North Carolina
From stage.tasteofhome.com
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CHICKEN AND BISCUIT CASSEROLE RECIPE - THERESCIPES.INFO
Potsie's Creamed Chicken and Biscuits Casserole Recipe ... hot www.food.com. Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and saute until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
From therecipes.info
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CHICKEN POT PIE WITH BISCUITS - SEEDEDATTHETABLE.COM
2013-10-22 Wipe out the skillet and return to medium heat. Melt 2 tablespoons of the butter in the pan, add the onions. Cook until soft, about 5 to 7 minutes.
From seededatthetable.com
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CHICKEN POT PIE WITH CHEDDAR CHIVE BISCUITS
2021-09-13 Coat a 13x9-inch casserole dish with cooking spray. In a medium bowl, whisk chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium heat. Add onion, carrot and celery. Sauté for 10 minutes. Stir in flour. Reduce heat to medium-low. Continue cooking for 1 more minute.
From thecomfortofcooking.com
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CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING - BIGOVEN.COM
A chicken potpie with broccoli instead of "plain" mixed veggies. Add your review, photo or comments for Chicken Potpie with Cheddar Biscuit Topping. American Main Dish Poultry - Chicken Add your review, photo or comments for Chicken …
From bigoven.com
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THE CHEW: SKILLET CHICKEN POT PIE RECIPE WITH CHEDDAR BISCUITS
The Chew: Cheddar Chive Biscuit Directions. Mix 2 cups Flour with salt and baking powder. Remove dough and set aside. Combine yogurt and milk in mixing bowl. Cut butter into pats and work it into dry ingredients. Mix in cheese and chives until combined. Combine wet and dry ingredients. Measure dough into 1/4 cup portions and dredge in excess ...
From recapo.com
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Top Asked Questions

How to cook chicken pot pie with biscuit topping?
Chicken Pot Pie with Biscuit Topping has a creamy filling with lots of chicken, peas, and carrots and a light and fluffy biscuit topping. Preheat oven to 375 degrees and grease a 3-quart casserole dish. Melt the butter in a large skillet with high sides or a Dutch oven. Add onion and celery and cook until soft, about 6 to 8 minutes.
How do you make the best chicken pot pie casserole?
The best chicken pot pie casserole you'll ever have! Preheat oven to 400 degrees. Lightly oil a 9x13 inch baking dish, or spray with non stick cooking spray and set aside. Melt the butter in a large pot over medium heat. Add the onions and garlic, cook for 2-3 minutes until slightly soft. Whisk in the flour.
How long does it take to make a chicken pot pie?
Chicken Pot Pie Casserole - This Chicken Pot Pie is creamy and comforting, while being made easy into a chicken casserole! Topped with cheddar drop biscuits that take only five minutes to make, this satisfying pot pie will be on your dinner table in 40 minutes or less!
How long does it take to cook a chicken biscuit pie?
Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

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