Herb Biscuit Topped Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HERB BISCUIT-TOPPED CHICKEN POT PIE



Herb Biscuit-Topped Chicken Pot Pie image

Make and share this Herb Biscuit-Topped Chicken Pot Pie recipe from Food.com.

Provided by Kendiala

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 (4 lb) chicken
6 tablespoons unsalted butter
4 carrots, chopped
4 stalks celery, chopped
1/2 lb fresh mushrooms, thinly sliced
1/4 cup all-purpose flour
5 cups chicken broth (reserve 5 cups of the poaching water from the chicken)
1 (16 ounce) package frozen peas
1 teaspoon dried sage
salt and pepper
1 large egg
2 tablespoons milk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cold sweet butter, cut into 1/4 inch pieces
1/4 cup minced fresh rosemary (or thyme or sage or a mix)
1 1/2 cups buttermilk

Steps:

  • Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
  • Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
  • Preheat the oven to 375.
  • Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
  • Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
  • Toss in the herbs and add 1-1/4 cup buttermilk.
  • Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
  • Form into a ball, wrap in plastic wrap, and refrigerate until needed.
  • Set the chicken aside to cool until cool enough to handle.
  • Reserve 5 cups of the poaching liquid.
  • Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
  • Cook about 10 minutes, or until light brown.
  • Add the flour and cook until light brown, about 3 minutes, stirring constantly.
  • Whisk in the reserved broth, 1 cup at a time.
  • Continue whisking and bring to a low boil.
  • Add the peas, sage, and salt and pepper.
  • Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
  • Remove the skin from the chicken and discard.
  • Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
  • Pour the vegetable mixture into a 9x13-inch baking dish.
  • Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
  • Beat together the egg and milk; brush over the biscuits.
  • Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

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

HERBY SPRING CHICKEN POT PIE



Herby spring chicken pot pie image

Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights

Provided by Esther Clark

Categories     Main course

Time 40m

Number Of Ingredients 11

2 tbsp olive oil , plus a little extra for brushing over the pastry
bunch spring onions , sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or see tip, below)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
  • Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium

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

More about "herb biscuit topped chicken pot pie recipes"

HERB BISCUIT CHICKEN POT PIE - ABERDEEN'S KITCHEN
herb-biscuit-chicken-pot-pie-aberdeens-kitchen image
2016-04-27  · Form about 9-10 balls from the dough and, if you used an oven safe pan, drop on top of the filling in the skillet. Otherwise, pour filling into a deep …
From aberdeenskitchen.com
Reviews 7
Total Time 50 mins
Estimated Reading Time 4 mins
  • Preheat oven to 400˚F. In a medium pot, place chicken and salted water to cover. Bring to a boil, turn off heat, cover, and poach for 15 minutes. Drain, remove to a medium bowl and shred the chicken. Set aside in a warm place.
  • Remove the chilled biscuit dough from the fridge. Form about 9-10 balls from the dough and, if you used an oven safe pan, drop on top of the filling in the skillet. Otherwise, pour filling into a deep dish pie pan and then drop the biscuits on top of the filling.
See details


EASY CHICKEN POT PIE WITH CHEDDAR HERB BISCUITS - …
easy-chicken-pot-pie-with-cheddar-herb-biscuits image
2022-03-19  · This Easy Chicken Pot Pie with Cheddar Herb Biscuits recipe is a childhood favorite that never gets old. While it’s classic version contains a top …
From orchidsandsweettea.com
5/5 (4)
Category Main Course
Servings 4
Total Time 45 mins
  • Next, add butter to a medium pot on medium-high heat and once butter melts, add mixed vegetables and onions. Add sea salt + black pepper, to taste. Toss and cook vegetables until softened, about 5-6 minutes.
  • Add flour to veggies, stirring until well incorporated and cooking everything for 1 minute or so, until fully coated. Add in white cooking wine, chicken stock and milk. **NOTE: Be sure to whisk in the liquid with the vegetables as soon as it's poured in to ensure that NO lumps are formed.**
  • Once well incorporated, increase the heat to high heat so that the mixture begins to boil for about 3-4 minutes, then reduce to a simmer. Finally, add in the shredded chicken, tossing it in to ensure that it's well incorporated and then simmer until sauce thickens, about 5-6 minutes.
See details


THANKSGIVING TURKEY POT PIE WITH HERB BISCUIT TOPPING ...
2. With lightly floured hands press dough evenly onto sheet pan. With pastry cutter cut dough into individual round or rectangular pieces to cover the top of the individual casserole dish of pot pie filling or cut into 3 inch round biscuits to bake separately yielding 24 biscuits. 3. Bake in 450°F. conventional or 400° F. convection oven for ...
From campbellsfoodservice.com
See details


VEGAN POT PIE - ORCHIDS + SWEET TEA
2021-10-04  · Vegan Pot Pie. October 4, 2021. •. Recipes - Dairy-Free - Lunch/Dinner - Vegan Lunch/Dinner - Weeknight Meals. Jump to Recipe. Warm and comforting, this Vegan Pot Pie is the perfect comfort meal on a cold, long day. With a traditional creamy filling and an Herb Biscuit topping, you can't go wrong with this recipe!
From orchidsandsweettea.com
See details


HERB BISCUITS RECIPE - THERESCIPES.INFO
Herb Biscuits Recipe -Sunset Magazine top www.sunset.com. 1 In a bowl, mix flour, baking powder, baking soda, and salt. With two knives, a pastry blender, or your fingers, cut or rub in butter until mixture resembles coarse meal. 2 With a fork, mix in parsley, chives, and tarragon. Pour in buttermilk and stir gently until mixture comes together.
From therecipes.info
See details


CHICKEN POT PIE CASSEROLE - [VIDEO] THE RECIPE REBEL
2022-03-14  · The primary difference between a chicken pot pie and a chicken pot pie casserole is in the crust—or lack thereof. Chicken pot pie is made up of a hearty filling that’s baked into a pie crust. Chicken pot pie casserole consists of the same filling, but has no bottom crust. Instead, it’s layered with a fluffy biscuit topping.
From thereciperebel.com
See details


CHICKEN AND BISCUIT POT PIE RECIPE - HOME CHEF
Chicken and Biscuit Pot Pie easy prep & pan included. Prep & Cook Time: 30-40 min. Cook ... Add Chicken and Biscuit Topping. In a mixing bowl, combine biscuit mix, 1/2 cup water, and a pinch of pepper. Pat chicken dry. Top vegetable mixture with chicken and poultry seasoning. Spread biscuit topping evenly over chicken. Don't worry if entire tray isn't covered. 3 Bake …
From homechef.com
See details


BISCUIT TOPPED CHICKEN POT PIE | ALBERTA CHICKEN PRODUCERS ...
2017-05-01  · For the biscuits, in a medium mixing bowl, mix together the self-rising flour, Parmesan cheese, and chives. Add 1½ cup heavy cream or whole buttermilk, adding additional as needed to form a soft dough. Use a 2 oz ice cream scoop to form the biscuit topping. Space evenly on top. Brush the tops with additional cream or melted butter.
From chicken.ab.ca
See details


BISCUIT-TOPPED CHICKEN POT PIE - CAMPBELL SOUP COMPANY
2020-06-20  · You can also substitute other frozen vegetables to use up some lingering veggies from your freezer- making Biscuit-Topped Chicken Pot Pie a go-to when you need a quick dinner idea. Ingredients. cost per recipe: $8.37. 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup 1 cup milk 1/4 teaspoon dried thyme, crushed 10 ounces frozen …
From campbells.com
See details


BISCUIT-TOPPED CHICKEN POT PIE - CANADIAN LIVING
2007-01-30  · Biscuit Topping: In food processor, pulse together flour, baking powder and salt ; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture.
From canadianliving.com
See details


CHICKEN POT PIE WITH HERB BISCUITS - SAVING ROOM FOR …
2015-10-24  · Cover and set aside. Preheat oven to 350 degrees. In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Once melted, add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
From savingdessert.com
See details


HERB BISCUIT-TOPPED CHICKEN POT PIE
Herb Biscuit-topped Chicken Pot Pie Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins Ingredients. ... Recipe. 1 put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch. 2 bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while. 3 preheat the oven to 375. 4 …
From mushroomrecipebook.blogspot.com
See details


TURKEY POT PIE WITH CHEDDAR HERB BISCUIT TOPPING - KITCHEN ...
2017-11-25  · To cook the frozen turkey pot pie, remove the pot pie from the freezer and unwrap. Bake in a preheated 400-degree F oven until the biscuits are golden brown and the filling is bubbly, about 35 to 45 minutes. Once cooked, brush the biscuit topping with the herb butter as directed in the recipe. If you like this leftover Thanksgiving turkey ...
From kitchen-concoctions.com
See details


BISCUIT TOPPED TURKEY POT PIE - ALL INFORMATION ABOUT ...
Turkey Pot Pie with Biscuit Topping - Lemon Blossoms hot www.lemonblossoms.com. Turkey Pot Pie is the perfect way to use up your holiday leftover roast turkey.This Turkey Pot Pie recipe is loaded with turkey and vegetables baked in a creamy, rich and savory sauce and topped with a tasty, golden biscuit crust.
From therecipes.info
See details


BISCUIT TOPPED CHICKEN POT PIE RECIPE - RECIPES.NET
2022-02-01  · Instructions. Prepare biscuit mix according to package directions, cut out and set aside. In a 5-qt. dutch oven or pot, melt butter. Stir in all ingredients except the chicken, vegetables and shredded cheese. Heat until cream cheese has melted, stirring well. Add the remaining ingredients and heat to a boil.
From recipes.net
See details


BISCUIT-TOPPED CHICKEN POTPIE RECIPE | MYRECIPES
Pastry-Topped Chicken Potpie Variation Prepare Biscuit-Topped Chicken Potpie through step Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425° for 30 minutes. May be prepared in 6 (10-ounce) ramekins. Serves 6 (serving size: about 1 1/4 cups) CALORIES 312; FAT 1g (sat 4g); SODIUM 556mg
From myrecipes.com
See details


HERB BISCUIT-TOPPED CHICKEN POT PIE RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com
See details


EASIEST SKILLET CHICKEN POT PIE WITH HERB BUTTER BISCUITS ...
2021-11-22  · Skillet Chicken Pot Pie Recipe Highlights. You’ll obsess over this chicken pot pie recipe with biscuits because it’s… FULL OF FLAVOR. You can’t go wrong with a super creamy pot pie filling loaded with carrots, potatoes, peas, & chicken, all topped with extra flaky biscuits & garlicky herb butter.
From playswellwithbutter.com
See details


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
See details


CHICKEN POT PIE WITH HERB BISCUITS | KEEPRECIPES: YOUR ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Chicken Pot Pie with Herb Biscuits. See original recipe at: savingdessert.com. kept by jesyka325 recipe by savingdessert.com. print. Ingredients: 3 boneless, skin-less chicken …
From keeprecipes.com
See details


CHICKEN POT PIE WITH BISCUITS - COOKING CLASSY
Delicious Chicken Pot Pie with Biscuits! In this recipe instead of a traditional pie crust you get buttery, fluffy, tender biscuits baked over the top. It’s pure comfort food that’s sure to satisfy! Chicken Pot Pie with Biscuit Topping. A homestyle dinner that’s perfect to cozy up to after a long, cold day. And you’ll love that it’s all made from scratch with the help of a few ...
From cookingclassy.com
See details


CHICKEN POT PIE WITH BISCUITS - MEALPLANNERPRO.COM
Homemade Chicken Pot Pie with Biscuits is a must make recipe your whole family will love! It’s a warm, savory, satisfying pie loaded with juicy chicken (or leftover turkey!), potatoes, carrots, celery and peas swaddled in a creamy, herb-infused white gravy all topped with mega soft, mega buttery, mega flaky biscuits. The biscuits can be made 100% from scratch (highly …
From mealplannerpro.com
See details


CHICKEN BISCUIT POT PIE RECIPE - ALTON BROWN
Procedure. Heat the oven to 400ºF. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook, stirring frequently, for 2 minutes.
From altonbrown.com
See details


HAMBURGER POT PIE WITH BISCUITS - ALL INFORMATION ABOUT ...
Step 3. 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. Step 4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes.
From therecipes.info
See details


MINI CHICKEN POT PIES WITH HERB AND CHEESE BISCUIT TOPPERS ...
2015-11-04  · Chicken Pot Pie is the ultimate cold weather dish, and this update on the classic will get you in the mood for the winter weather coming. Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers are filled with comfort food goodness! I’ve given two ways to make this dish: a busy-day canned soup variety that takes a few minutes to dump and bake and then a …
From abountifulkitchen.com
See details


CHICKEN POT PIE WITH THE BEST BISCUITS! (MAKE AHEAD ...
Chicken Pot Pie with Biscuits is classic comfort food made 1000X better with buttery, flaky cheddar chive biscuits! Homemade Chicken Pot Pie with Biscuits is a must make recipe your whole family will love! It’s a warm, savory, satisfying pie loaded with juicy chicken (or leftover turkey!), potatoes, carrots, celery and peas swaddled in a creamy, herb-infused white gravy all …
From carlsbadcravings.com
See details


HERB BISCUIT TOPPED CHICKEN POT PIE RECIPE - WEBETUTORIAL
Herb biscuit topped chicken pot pie is the best recipe for foodies. It will take approx 90 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make herb biscuit topped chicken pot pie at your home.. The ingredients or substance mixture for herb biscuit topped chicken pot pie recipe that are useful to cook such type of recipes are:
From webetutorial.com
See details


THANKSGIVING TURKEY POT PIE WITH HERB BISCUIT TOPPING
Soup and Swanson® Chicken Broth combine with all the traditional flavors of the Thanksgiving dinner to make a savory pot pie topped with an herbed biscuit topping. INGREDIENTS WEIGHT MEASURE Campbells® Condensed Cream of Potato Soup, 50 oz ea 50 oz. 1 cans Swanson® Chicken Broth 3 cups cooked turkey, diced 24 oz.
From campbellsfoodservice.com
See details


BISCUIT-TOPPED CHICKEN POTPIE RECIPE | MYRECIPES
Recipes; Biscuit-Topped Chicken Potpie; Biscuit-Topped Chicken Potpie. Rating: 4 stars. 38 Ratings. 5 star values: 11 4 star values: 17 3 star values: 6 2 star values: 2 1 star values: 2 Read Reviews Add Review 38 Ratings 29 Reviews Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time. By David Bonom. Recipe …
From myrecipes.com
See details


BEEF POT PIE WITH CHEDDAR BISCUITS - THE SEASONED MOM
2021-12-13  · Instead, this beef pot pie recipe is topped with flavorful cheddar herb biscuits that come together quickly with help from a box of Bisquick mix. The easy dinner includes ground beef (which cooks much faster than stew meat), vegetables, a simple gravy, and a fluffy biscuit topping for an entire meal that bakes in the oven in just one dish.
From theseasonedmom.com
See details


EASY BISCUIT CHICKEN POT PIE – MY ROI LIST
2022-04-26  · Biscuit Chicken Pot Pie takes a classic pot pie recipe and turns it into fast dinner you can enjoy any night of the week!. Tender chicken and vegetables are baked in a creamy sauce and topped with a buttery biscuit crust. Chicken pot pie has always been one of my go-to comfort foods, especially in the winter!
From myroilist.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #savory-pies     #casseroles     #main-dish     #poultry     #american     #oven     #chicken     #dietary     #one-dish-meal     #comfort-food     #northeastern-united-states     #meat     #taste-mood     #equipment     #4-hours-or-less

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 a pot pie?
Quick and yummy pot pie recipe that came from a friend; it's easy and I love it! 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.
How long does it take to make a chicken pot pie?
Biscuit-Topped Chicken Pot Pie only takes 10 minutes to put together and uses ingredients you probably already have on hand. The filling is extra decadent because it's made with Cream of Potato Soup, which becomes a rich and creamy sauce as it bakes. Fluffy, golden-brown biscuits on top make this a perfect comfort food dish.
What is the best way to mix up a chicken pot pie?
Here are just a few ideas to mix up your chicken pot pie recipe: Rotisserie chicken: is a fabulous shortcut, you’ll need about 2 ½ cups. Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat so it’s perfectly juicy and tender.

Related Search