Lemony Chicken Pot Pie With Parsley Biscuit Crust Recipes

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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

LEMONY CHICKEN POT PIE WITH PARSLEY BISCUIT CRUST



Lemony Chicken Pot Pie With Parsley Biscuit Crust image

This version (adapted by Caroline Russock at Serious Eats, from Faith Durand's Not Your Mother's Casseroles) is a gorgeous reinvention of the meat-meets-pastry classic. The biscuits do not get as crispy/crunchy/flaky as a traditional pie or puff-pastry crust; this is really more of a chicken cobbler than a pot pie. :) http://bit.ly/hWJvFS

Provided by DrGaellon

Categories     Pot Pie

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup fresh flat-leaf parsley, very finely chopped
1/4 cup unsalted butter, cold, cut into pieces (1/2 stick)
1/2 cup milk
2 lbs boneless skinless chicken breasts
1/4 cup all-purpose flour
salt
fresh ground black pepper
olive oil
1 large onion, diced
1 fennel bulb, cored and chopped into small pieces
4 garlic cloves, minced
1 1/2 lbs yukon gold potatoes, cut into 1/2-inch chunks
1 lemon, juice and zest of
1 cup dry white wine
1 cup frozen peas and carrot
2 cups low sodium chicken broth
2/3 cup grated parmesan cheese

Steps:

  • Preheat the oven to 400°F Lightly grease one 2-qt baking dish (or 6 1-cup ramekins) with olive oil.
  • To prepare the biscuit dough, whisk the 1 1/4 c flour, baking powder, salt, and parsley in a medium bowl. Cut in the cold butter and work it in with your fingertips or a pastry blender until the mixture resembles soft bread crumbs. Add the milk, stirring just until the dough comes together. Set aside.
  • Cut the chicken breasts into large bite-size pieces. Toss the pieces in a bowl with the 1/4 c flour and 1 teaspoon each of salt and pepper. Set aside.
  • Heat 1 tbsp olive oil in a large Dutch oven or sauté pan over medium-high heat. When the oil is shimmering and giving off wisps of smoke, add the chicken and brown for about 6 minutes, turning halfway through. Remove the chicken and set aside.
  • Reduce the heat to medium. Add the onion, fennel, and garlic. Cook until vegetables soften, about 5 minutes. Add the potatoes and increase the heat up slightly. Cook 3-4 minutes, then add the lemon zest, lemon juice, and wine and bring to a simmer, scraping up any brown fond from the bottom of the pan. Add the peas and carrots, the broth and the chicken, and season the stew with 1 teaspoon of salt and plenty of black pepper to taste.
  • Spread the stew in the prepared baking dish or ramekins. Drop the biscuit dough on top in 6 to 8 evenly spaced mounds (or drop one generous spoonful on each ramekin) and sprinkle the Parmesan cheese over the top. Bake, uncovered, about 40 minutes, until the chicken is fully cooked and the biscuits are golden.

Nutrition Facts : Calories 599.6, Fat 16.7, SaturatedFat 8.4, Cholesterol 129.8, Sodium 744, Carbohydrate 59.6, Fiber 5.5, Sugar 3, Protein 45.9

CHICKEN BISCUIT POT PIE



Chicken Biscuit Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield about 4 to 6 main course servi

Number Of Ingredients 27

4 tablespoons unsalted butter
3 medium carrots, cut into 1/2-inch pieces
1 celery stalk (with leaves), cut into 1/2-inch pieces
5 button mushrooms, quartered
1 tablespoon kosher salt
1 cup frozen pearl onions, thawed
1/3 cup all-purpose flour
4 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
4 cups 3/4 inch diced POACHED CHICKEN,recipe follows, or other cooked chicken
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter,sliced
3/4 cup milk, plus for brushing the top
1 teaspoon finely grated lemon zest
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
  • To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
  • Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
  • Preheat the oven to 450 degrees F.
  • Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN POT PIE WITH CHEDDAR CRUST



Chicken Pot Pie with Cheddar Crust image

This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!

Provided by CHARLIEMIKEOSCAR

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

Time 2h32m

Yield 12

Number Of Ingredients 19

3 pounds bone-in chicken pieces
6 quarts water
1 pinch salt
2 ½ pounds potatoes, peeled and diced
1 bunch celery, diced
¼ cup butter
2 pounds baby carrots, halved
1 onion, diced
7 tablespoons butter
6 tablespoons all-purpose flour
2 cups cream
¼ cup chopped parsley
¼ cup chopped green onion tops
1 pinch salt and ground black pepper to taste
4 tablespoons butter
2 cups flour
¼ cup ice water
1 cup shredded Cheddar cheese
1 egg yolk, lightly beaten

Steps:

  • Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
  • Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
  • Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
  • To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
  • To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
  • Bake in preheated oven until top is golden; 30 to 35 minutes.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 46.4 g, Cholesterol 168 mg, Fat 41.7 g, Fiber 5.7 g, Protein 24.5 g, SaturatedFat 22.9 g, Sodium 333.5 mg, Sugar 5.7 g

CHICKEN POT PIE WITH HERB CRUST



Chicken Pot Pie with Herb Crust image

Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 9

4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (10 1/2 oz) condensed chicken broth
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
  • Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1230 mg

CHICKEN POT PIE WITH BISCUIT CRUST



Chicken Pot Pie with Biscuit Crust image

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

Provided by Karen..

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut into small pieces or cubes
1 (16 ounce) bag frozen peas and carrots
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk

Steps:

  • Crust: This is for just a top crust.
  • if you would like a top and bottom, double the recipe.
  • Combine dry ingredients and cut in butter until it resembles small peas.
  • Add milk all at one and stir just to moisten.
  • Pour out onto a floured surface and knead about 8 times.
  • Roll into desired shape, depending if you are using a round or square casserole dish.
  • If you are making two crusts, make sure you roll the bottom one larger.
  • Filling: Melt butter over low heat in a large saucepan.
  • Stir in flour, chopped onions, salt and pepper.
  • Cook until mixture is bubbly, stirring constantly.
  • Remove from heat and whisk in broth and milk.
  • Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
  • (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
  • Add chicken and frozen peas and carrots into the mixture and combine.
  • Remove from heat.
  • 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.
  • If you are doing a top and bottom crust, crimp edges to seal.
  • Bake for about 30 minutes, until golden brown.

Nutrition Facts : Calories 324.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 48.1, Sodium 820.6, Carbohydrate 33, Fiber 3.5, Sugar 0.7, Protein 8.5

1985 CHICKEN PIE WITH BISCUIT CRUST



1985 Chicken Pie with Biscuit Crust image

Categories     Chicken     Potato     Bake     Winter     Chill     Simmer     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 23

For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk

Steps:

  • Make the filling:
  • In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
  • Make the biscuit crust:
  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
  • Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

CHICKEN POT PIE WITH BISCUIT CRUST



Chicken Pot Pie with Biscuit Crust image

Number Of Ingredients 18

Basic Biscuits
1 1/2 pounds cooked chicken cut into bite sized pieces (about 3 cups)
1 medium potato cut into 1/2 inch cubes and cooked (about 1 1/2 cups)
1 medium onion diced (about 1 1/2 cups)
2 carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1/2 cup corn (frozen, canned, or fresh)
1/3 cup chopped parsley
1 tablespoon lemon juice
salt and pepper
ROUX
1/4 cup olive oil
1/4 cup oat flour (or other flour of choice)
1 cup rice milk
1 cup chicken broth
salt and pepper
squeeze of lemon juice

Steps:

  • Preheat oven to 450 degrees. If you don't have leftover cooked chicken and potatoes, poach whole boneless chicken breasts along with cubed potato in enough water to fully cover, and boil until cooked, about 15 minutes. Drain and cut up chicken. Set aside. In large sauté pan, lightly sauté onion, carrots, and celery in olive oil until just tender. Set aside. In large oven-safe casserole, make the roux by heat - ing 1/4 cup olive oil over medium-high heat. Add flour and cook, stirring, about 2 minutes. Add the chicken broth and rice milk and cook, stirring, until it thickens into a nice rich cream sauce. Once it's done this, turn off heat, add salt and pepper to taste and a little bit of lemon juice. In a large casserole, combine the roux, the cooked chicken and potatoes, the sautéed onion, carrots, and celery, the corn and the parsley. Season with salt and pepper and add 1 Tbsp. lemon juice. Let cool a bit. While it's cooling, make the Basic Biscuits and cut into 2-inch rounds. Use biscuits to cover the top of the casserole, overlapping biscuits a bit if necessary. If you have extra, cook them on a lightly greased cookie sheet along with the pot pie. Bake about 30 minutes until biscuits are nice and golden and pot pie is really bubbling up. Variation If you don't feel like making biscuits, top pie with mashed potatoes from Shepherd's Pie recipe.

Nutrition Facts : Nutritional Facts Serves

CHICKEN POTPIE



Chicken Potpie image

Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

1 chicken (3 to 4 pounds)
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large yellow onion, cut in half
2 fresh bay leaves
1/2 teaspoon whole black peppercorns
1/2 bunch fresh thyme
1 rib celery, cut into thirds
1 cup plus 5 tablespoons all-purpose flour
2 1/4 teaspoons salt
8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
2 large egg yolks
9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large
1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
6 ounces button mushrooms, quartered if large
1 cup milk
2 tablespoons chopped fresh parsley
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon heavy cream

Steps:

  • Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
  • Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
  • Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
  • Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
  • Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes.

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HOMEMADE CHICKEN POT PIE {A CLASSIC!} TWO PEAS & THEIR POD
Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough. Preheat oven to 400°F. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick.
From twopeasandtheirpod.com


EASY CHICKEN POT PIE WITH BISCUITS | I HEART RECIPES
2017-10-08 Instructions. Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses. Mix until combined. Pour the mixture into …
From iheartrecipes.com


PALEO CHICKEN AND BISCUITS POT PIE - PALEO GLUTEN-FREE GUY
2022-03-26 First, make the biscuits: Heat the oven to 425°. In a medium, microwave-safe mixing bowl, melt the palm shortening in the microwave (about 1 minute) and let cool slightly. In another medium mixing bowl, whisk the eggs and apple cider vinegar. In a large mixing bowl, whisk the almond flour, arrowroot, salt and baking soda.
From paleoglutenfreeguy.com


CHICKEN POT PIE WITH BISCUITS RECIPE - PINCH OF YUM
2021-11-10 Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup.
From pinchofyum.com


CHICKEN POT PIE WITH BISCUITS - FIVE SILVER SPOONS
2018-09-19 Mix the ingredients with the paddle attachment, roll out the dough and use a biscuit cutter (2 ½ inch diameter) to cut out the biscuits. Place them on top of the chicken/veggie/sauce mixture in baking dish and cook for 25-30 minutes, until biscuits are brown. SO good. Are chicken pot pies with biscuits tasty? You betcha! We loved the ...
From fivesilverspoons.com


EASY CHICKEN POT PIE - LEMON TREE DWELLING
2019-03-26 Melt butter in a large skillet. Add onion and cook until tender. 2. Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended. 3. Slowly add chicken broth and milk, cooking and stirring until thickened and bubbly. 4. Stir in chicken and frozen vegetables.
From lemontreedwelling.com


SAVORY PARMESAN BISCUIT CRUMBLE CHICKEN POT PIE
2017-09-29 Crumble the biscuit mixture into small, craggy pieces, each about 1/2” or 1” in size, and set the pieces on the prepared baking sheet. Bake for 10-12 minutes, until fragrant and very lightly brown. Set aside to cool. To make the rest of the filling: Heat 1 tablespoon oil in the now-empty Dutch oven over medium heat.
From nourish-and-fete.com


CHICKEN POT PIE (WITH BISCUIT OR CLASSIC TOPPING!) - SUGAR SPUN RUN
2020-10-28 Preheat oven to 400F (205C). Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should still be visible, mixture should resemble coarse, pebbly crumbs).
From sugarspunrun.com


WEIGHT WATCHERS RECIPES: CHICKEN POT PIE & LEMON BARS
2013-05-13 2 tablespoons minced fresh parsley. 1 (6 oz.) package refrigerated buttermilk biscuits. 1. Preheat oven to 425. Spray a 3 qt. shallow baking dish with non-stick spray. 2. Whisk together broth ...
From cbsnews.com


CHICKEN BISCUIT POT PIE - JAMES MARTIN CHEF
Method. To make the stew: 1) Heat the butter in a 25cm cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 mins. Add the onions and cook, stirring, until browned, about 1 min more.
From jamesmartinchef.co.uk


HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST RECIPE - WEBETUTORIAL
Healthy chicken pot pie with biscuit crust is the best recipe for foodies. It will take approx 55 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make healthy chicken pot pie with biscuit crust at your home.. The ingredients or substance mixture for healthy chicken pot pie with biscuit crust recipe that are useful to cook such type of …
From webetutorial.com


CROCK POT CHICKEN POT PIE (WITH BISCUITS) - A SPICY PERSPECTIVE
2021-09-17 Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well. Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours. Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.)
From aspicyperspective.com


EASY BISCUIT CHICKEN POT PIE - SPEND WITH PENNIES
2018-04-19 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. Stir with a fork and pour over the chicken mixture. Bake uncovered 30 minutes or lightly browned.
From spendwithpennies.com


CREAMY GARLIC LEMON DILL CHICKEN POT PIE - FOODIE WITH FAMILY
2011-03-14 Preheat oven to 375°F. Take one disc of dough and cut in half. Roll out one half of the dough to a thickness of about 1/8-inch to 1/4-inch and use the screw-top ring from a wide-mouth jar to cut 12 rounds. Pull away the excess dough and break off …
From foodiewithfamily.com


CHICKEN POT PIE WITH BISCUITS - THE COZY APRON
Cuisine: American. Yield: Serves 8. Nutrition Info: 478 calories (per serving with 1 biscuit) Prep Time: 25 minutes. Cook time: 1 hour 10 minutes. Total time: 1 hour, 35 minutes. Chicken Pot Pie Filling Ingredients: 2 large split chicken breasts, skin on and bone-in (or 4 cups cooked, rotisserie chicken) Olive oil.
From thecozyapron.com


CHICKEN POT PIE WITH BISCUITS - CARLSBAD CRAVINGS
Cover and microwave for 5-6 minutes, until fork tender; set aside. While the chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ¼ teaspoon paprika and ¼ teaspoon pepper. Heat 2 tablespoons olive oil in a 12-inch cast iron skillet or …
From carlsbadcravings.com


EASY CHICKEN POT PIE WITH CHEDDAR HERB BISCUITS - SWEET TEA
2022-03-19 BUTTERMILK: To make 'dairy-free' buttermilk, add 1 cup of your fave plant-based milk + 1 Tbsp of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture. BAKE CHICKEN: Wash, pat dry, and season chicken breasts with sea salt and pepper.
From orchidsandsweettea.com


SHORTCUT CHICKEN POT PIE WITH BISCUITS - THE SEASONED MOM
2022-03-21 Place the biscuits and the covered pie dish in the 400°F oven. Bake for 8-11 minutes, or until the biscuits are golden brown. Continue baking the filling (covered) for about 10 more minutes, or until it’s hot and bubbly. Arrange the cooked biscuits in a single layer on top of the filling to form the “crust.”.
From theseasonedmom.com


CHICKEN POT PIE WITH BUTTERMILK BISCUITS - AE DAIRY RECIPES
Directions. Preheat oven to 400°F. Lightly coat a 9 x 13-inch baking dish with nonstick spray. For the pot pie filling, melt the 6 T. butter over medium-high heat in a large sauté pan or Dutch oven. Add the onion and thyme, and cook, stirring often, until onion is translucent, about 8 minutes. Sprinkle in the flour and stir to coat the onion ...
From aedairy.com


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