EASY POT PIE WITH BISCUITS
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
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
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
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
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
CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING
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
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.
VEGGIE POT PIE WITH A BISCUIT TOPPING
A great cold-weather, comfort food from the inspirational Boston chef, Didi Emmons and was printed her cookbook, "Vegetarian Planet". It's a simple recipe that doesn't require a cream sauce. The topping is a buttery biscuit and the filling is jam-packed with juicy vegetables that form their own sauce, with a little help from sherry and butter.
Provided by blucoat
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling: In a large skillet over medium heat, melt the butter. Add the onion, and cook it, stirring often, until it softens, about 5 minutes. Add the okra, the tomatoes, the sweet potato, the sherry, and 1/2 cup water. Simmer the vegetables for 10 minutes, adding more water if they begin to stick to the pan. When the sweet potatoes are tender, add the lima beans. Season the vegetables with the salt and pepper.
- Preheat the oven to 375 degrees. Make the biscuit topping in a food processor or by hand: To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
- To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
- Roll out the dough on a floured surface to fit a 9-inch pie pan or a 9-inch square baking dish.
- Transfer the vegetables to the 9-inch dish, and cover them with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.
Nutrition Facts : Calories 391.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 40.3, Sodium 976.7, Carbohydrate 43.7, Fiber 4.7, Sugar 5.2, Protein 7.1
BISCUIT-TOPPED CHICKEN POT PIE SOUP
Basically it is chicken pot pie in a creamy soup with a biscuit on top for crust.
Provided by DANNY51
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
- Bake in the preheated oven until golden brown, 13 to 16 minutes.
- While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
- Serve immediately with a biscuit on top of each bowl.
Nutrition Facts : Calories 519 calories, Carbohydrate 44.8 g, Cholesterol 109.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 12.2 g, Sodium 949.9 mg, Sugar 6.5 g
BISCUIT-TOPPED CHICKEN POT PIE
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
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
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