Chicken Gumbo Pie With Buttermilk Biscuit Crust Recipes

CHICKEN GUMBO PIE WITH BUTTERMILK BISCUIT CRUST

Steps:

• In a 5-quart Dutch oven or large pot over medium heat, heat the oil.
• Add in the flour and cook, stirring constantly until the flour is the color of light caramels.
• This should take about 5 minutes.
• Add in onion, bell pepper, celery, garlic, and creole seasoning, stirring and cooking for another 5 minutes.
• Add in chicken and sausage; cook for 3 minutes.
• Gradually add in the chicken stock, whisking until the sauce is thickened.
• Decrease heat to a simmer and cook, partially covered, for 30 minutes.
• Refrigerate the filling for up to two days before baking; reheat to serving temperature before baking.
• Make the crust: in a big bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cut in shortening, then stir in the buttermilk until the dough begins to form.
• Turn the dough out onto a lightly floured board and roll it out ½ inch thick.
• Cut out individual biscuits.
• When ready to bake with the crust, transfer the filling to an ovenproof baking and serving dish; preheat oven to 425°; lay biscuits on top of the gumbo; brush biscuits with the melted butter and bake for 15-20 minutes, until golden.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 quart casserole dish with cooking spray.
• In medium saucepan combine chicken breasts and water.
• Bring to a gentle boil and simmer til done. (about 15 minutes)
• Remove chicken from pan. Saving broth for later.
• Shred chicken when cool enough to handle, set aside.
• Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
• Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• Cook for 1 min stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• Remove from heat and stir in poultry seasoning.
• In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• Spoon into prepared casserole dish and set aside.
• In small bowl combine 1 cup flour, baking powder and salt.
• Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• Stir in buttermilk until just mixed.
• Spoon the biscuit dough in lumps over the chicken mixture.
• Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

SEAFOOD GUMBO PIE

Steps:

• Preheat oven to 400°.
• Make the filling: spread the flour in a shallow baking pan and bake for 12-15 minutes, stirring or shaking frequently until well browned (be careful not to let the flour burn); set aside.
• In a large nonstick skillet, melt the butter; add in the garlic, onion, celery, and peppers; cook/stir over med-high heat until the vegetables are tender, about 10 minutes.
• Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
• Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
• Add in the shrimp, crabmeat, okra, and gumbo file.
• Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
• Add in hot sauce, lemon juice, and salt/pepper to taste (at this point, you may cover and refrigerate the gumbo until the next day; simply reheat to simmering before proceeding).
• Preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
• Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
• Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
• Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
• On a floured surface, roll the dough out until 1/2 inch thick.
• With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
• Brush the biscuits with the melted butter.
• Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.