King Ranch Chicken Pot Pie With Cheddar Cornmeal Biscuit Crust Recipes

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KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST



King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust image

Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 22

3 tablespoons butter
2 poblano chiles, seeded and diced
1 medium onion, diced
1 medium red bell pepper, seeded and diced
3 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
3/4 cup half-and-half
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup sour cream
3 cups shredded cooked chicken
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup milk

Steps:

  • Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
  • In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
  • Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
  • Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 650, Carbohydrate 42 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1 1/2 g

CHICKEN POTPIE WITH CHEDDAR CRUST



Chicken Potpie With Cheddar Crust image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
1/2 teaspoon fine salt
Freshly ground pepper
1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold vegetable shortening
1 3 1/2-to-4-pound roasted or rotisserie chicken
3 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 onion, chopped
5 teaspoons chopped fresh thyme
6 stalks celery, chopped
6 carrots, chopped
Kosher salt
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound cremini mushrooms, sliced
7 tablespoons all-purpose flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
  • Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
  • Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
  • Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 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

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
  • Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
  • Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
  • Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 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.

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

CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8 ounce) package corn muffin mix
¾ cup milk
1 egg
½ cup shredded Cheddar cheese

Steps:

  • Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
  • Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
  • Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g

CORNBREAD CHICKEN POT PIE



Cornbread Chicken Pot Pie image

Provided by Food Network

Time 3h

Yield 6 servings

Number Of Ingredients 26

1 (3 1/2 pound) chicken
5 cups water
1 onion
2 ribs celery, chopped
2 bay leaves
1 sprig fresh thyme
6 peppercorns
2 tablespoons unsalted butter
1/2 cup chopped onions
1/2 cup chopped celery
2 cup chicken stock or canned broth
1 cup milk
6 teaspoons all-purpose flour
1 (10-ounce) package frozen mixed vegetables, thawed and drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon chili powder
1 cup milk
2 large eggs
1/4 cup vegetable oil or melted butter

Steps:

  • Rinse chicken with cold water, and pat dry with paper towels. Place it in a large pot and add the water, onion, celery, bay leaves, thyme, and peppercorns. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/4 hours or until the chicken is cooked through. Transfer the chicken to a large plate and let it cool slightly. Then remove all the meat from the carcass, discarding the skin and bones. Set the meat aside. Strain the stock and reserve 2 cups; place on low heat to keep it hot. Next, prepare the sauce; Melt the butter in a large saucepan. Over medium high heat add the chopped onions and celery and saute until softened. Stir in the stock and the milk. In a separate bowl mix flour with 1/2 cup water and gradually whisk into liquid in saucepan. Cook over medium heat for 4 to 5 minutes, until the sauce is thickened. Stir in the drained vegetables, parsley, salt and pepper and chicken meat. Pour into a 3-quart baking dish and set aside. Preheat the oven to 375 degrees. Stir together the cornmeal, flour, baking powder, sugar, salt, and chili powder in a large bowl. In a medium bowl, whisk the milk, eggs, and oil together. Stir the mixture into the dry ingredients until just combined. Spoon the batter over the chicken mixture. Bake for 50 minutes to 1 hour, or until the cornbread is well risen and a toothpick inserted in the center of it comes out clean. Let stand for 10 minutes before serving.;

CHEDDARY CHICKEN POTPIE



Cheddary Chicken Potpie image

This is comforting chicken dish that features a medley of flavorful cheeses. Some days I make it in the morning so I can just pop it in the oven for dinner of have my husband start it baking if I'm not home. -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk, divided
1/2 cup chopped onion
3 ounces cream cheese, softened
1/4 cup chopped celery
1/4 cup shredded carrots
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
3 cups cubed cooked chicken
3 cups frozen chopped broccoli, cooked and drained
1 large egg
1 tablespoon canola oil
1 cup buttermilk complete pancake mix
1 cup shredded sharp cheddar cheese
1/4 cup sliced almonds, optional

Steps:

  • In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-qt. baking dish. , In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds if desired. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 1231mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

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From chawtime.com


CHICKEN PIE CRUST RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CHICKEN BACON RANCH POT PIE
2020-11-03 Let rest for at least 2 hours, or overnight. Heat oil in a dutch oven (or heavy-bottomed stock pot) over medium heat. Once hot, brown chicken, in batches if necessary, about 2-4 minutes per side. Transfer the chicken to a plate, once browned. Add bacon to the pot, and cook, until crispy, about 6-8 minutes.
From everydaypie.com


KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST
Go to Community recipes! ... King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust. bettycrocker.com Linda. loading... X. Ingredients. Filling: 3 tablespoons butter; 2 poblano chiles, seeded and diced; 1 medium onion, diced; ... 1 cup Progresso™ chicken broth (from 32-oz carton) 3/4 cup half-and-half; 2 cups shredded sharp Cheddar ...
From copymethat.com


RANCH CHICKEN POT PIE - A SAVORY FEAST
Preheat oven to 400 F. Place the 2 cups of flour in a medium bowl. Slice the butter and use a pastry cutter to cut it into the flour. Add the salt and slowly add the water, mixing until a dough forms. Kneed a couple times and roll out into two circles for your top and bottom crust. Place the bottom crust in a pie pan.
From asavoryfeast.com


CORNBREAD CHICKEN POT PIE MADE FROM SCRATCH - SOUTHERN PLATE
Make Cornbread Topping. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn. Spread to evenly cover the pie filling in the casserole dish.
From southernplate.com


11 KING RANCH RECIPES IDEAS | RECIPES, KING RANCH CHICKEN, COOKING …
Sep 17, 2017 - Explore Donna Domingo's board "King Ranch Recipes", followed by 118 people on Pinterest. See more ideas about recipes, king ranch chicken, cooking recipes.
From pinterest.ca


CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE - TORNADOUGH ALLI
2016-10-24 Stir in your chicken and peas, set aside. To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine. Using a pastry blender or forks add in your butter and mix until you get small bits. Stir in your buttermilk until just combined and fold in your cheese.
From tornadoughalli.com


CHICKEN POT PIE WITH BISCUITS - KING ARTHUR BAKING
Lightly grease a 2- to 3-quart casserole dish, 9" x 13" baking pan, or equivalent. While the oven is preheating, prepare the filling. To make the filling: Heat the butter over medium heat until it's melted. Add the flour and salt, and stir to combine. Gradually pour in the 2 1/2 cups broth, whisking constantly.
From kingarthurbaking.com


CORNBREAD CHICKEN POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper.
From foodandwine.com


CHICKEN POT PIE WITH CHEDDAR CRUST RECIPE - SUGAR SPICES LIFE
2018-11-26 Topping. In a small bowl, stir together flour, salt, and garlic powder. Cut butter into about 1/3 tbsp sized pieces. Use a pastry cutter to cut butter into flour. Stir in cheddar cheese. Then, stir in water, 1 tbsp at a time until a soft dough forms. Form dough into a ball.
From sugarspiceslife.com


KING RANCH CHICKEN CASSEROLE RECIPE | TASTE OF HOME
2021-09-02 Spray the inside of a 13×9-in. baking dish with nonstick spray. Melt the butter in a large skillet over medium heat, then stir in the diced onions. Saute the onions for 5 minutes. Add in the diced poblano peppers. Stir and saute for another 3 minutes, until the onion looks translucent and the peppers have softened.
From tasteofhome.com


CHICKEN POT PIE WITH CORNMEAL CRUST - COOKSTR.COM
TO MAKE THE CORNMEAL CRUST: In a food processor fitted with the metal blade, combine the flour, cornmeal, baking powder, and salt and process just to mix. Add the butter and process in short bursts, scraping down the sides of the bowl as necessary, until the mixture resembles coarse bread crumbs. Add the whole egg, egg yolk, lemon zest, and 1 ...
From cookstr.com


CREAMY CHICKEN WITH CHEDDAR BISCUITS RECIPE - CHATELAINE.COM
Stir often until vegetables begin to soften, 2 to 3 min. Transfer vegetables to same platter as chicken. Add butter to same pan. Gradually whisk in 1/4 …
From chatelaine.com


CLASSIC CHICKEN POT PIE | KING ARTHUR BAKING
Instructions. To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening until crumbly, leaving some pea-sized lumps. Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an ...
From kingarthurbaking.com


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