Refrigerator Biscuit Pot Pie Recipes

BASIC MEAT POT PIE WITH BISCUIT TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 450 F (230 C/ Gas 8). Butter a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
• In a skillet over medium heat, melt the butter. Add the onion, bell pepper, celery, and diced meat. Cook, stirring until the vegetables are tender.
• Add the flour slowly and cook stirring constantly, for 3 to 5 minutes. The roux should be lightly browned. Add remaining ingredients and stir to blend. Bring it to a simmer.
• Meanwhile, if making homemade biscuits, prepare the dough and cut them out.
• Pour the meat mixture into the prepared baking dish. Cover with the ready-made or homemade biscuits.
• Bake in the preheated oven for about 15 minutes, or until biscuits are browned.until biscuits are browned.

EASY POT PIE WITH BISCUITS

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.

REFRIGERATOR BISCUIT POT PIE

Steps:

• 1. Mix all ingredients but biscuits in a 9x13 baking dish.
• 2. Bake at 400 degrees for 15 minute.
• 3. Top with biscuits and bake 10-15 min, or until biscuits are golden brown.

REFRIGERATOR DAY BEEF POT PIE

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

REFRIGERATOR DAY BEEF POT PIE

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

TURKEY BISCUIT POT PIE

Steps:

• In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.

BEEF POTPIE WITH BISCUITS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

CHICKEN BISCUIT PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
• In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
• In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
• Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

ASPARAGUS AND TUNA REFRIGERATOR BISCUIT POT PIE

Steps:

• Preheat oven to 450 degrees.
• Melt 2 TBS of the butter in a 10" or 12" skillet over medium heat.
• When butter stops foaming, add chopped onion and cook until it starts to soften.
• Add prepared asparagus and 1 TBS of the chicken broth.
• Cover and steam 5 minutes or until asparagus is tender-crisp and liquid has evaporated.
• Add the remaining 1 TBS of butter.
• When melted, add 2 TBS flour and cook while stirring for 1 minute.
• Slowly add chicken broth a few TBS at a time, stirring constantly to blend in flour and make a smooth sauce.
• Add remaining ingredients (EXCEPT for biscuits) and cook until cream cheese is melted and sauce is smooth.
• Adjust seasonings to taste.
• Place tuna and vegetable mixture in a lightly oiled 3 quart casserole.
• Put in preheated oven and cook 10 minutes or until bubbling.
• Remove from oven and top with refrigerator biscuits.
• Return to oven and bake for 10 additional minutes or until biscuits are golden brown.
• Allow to cool 5 - 10 minutes before serving.