Chicken Pie With Sweet Potato Biscuits Recipes

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 & SWEET POTATO POTPIE

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.

CHICKEN PIE WITH SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place eight 7-ounce foil containers or oven-safe bowls on a baking sheet lined with foil.
• Heat olive oil in a large nonstick pot over medium-high heat. Add onions and garlic; cook until onions begin to soften, about 3 minutes. Add celery and cook for 2 more minutes. Stir in green beans, carrots, thyme, and poultry seasoning; cook for 1 minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes. Stir in chopped chicken.
• Whisk evaporated milk and flour together in a small bowl until smooth. Add to the pot. Cook and stir until mixture thickens. Remove from heat. Add Swiss cheese and parsley and stir until cheese melts. Cover and keep warm.
• Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt for biscuits in a large bowl. Combine mashed sweet potato, buttermilk, and 2 tablespoons of the melted butter in a medium bowl; whisk to combine. Add wet ingredients to dry ingredients and stir gently until a ball is formed.
• Transfer biscuit dough to a lightly floured surface. Press dough with lightly floured hands or roll dough to about 1/3-inch thickness. Cut dough into 2 1/2-inch circles (or just slightly smaller than the top of your bowls) with a round cookie cutter.
• Fill bowls with warm chicken mixture and top each with a biscuit. Brush tops of biscuits with remaining melted butter.
• Bake in the preheated oven until filling bubbles and biscuits are puffed up and golden brown, 13 to 15 minutes. Let stand for 5 minutes before serving.

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
• In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
• Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
• Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
• Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
• Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

CHICKEN & SWEET POTATO PIE

Steps:

• Preheat oven to 180°C.
• Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
• Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
• Spoon mixture into a 24cm pie plate.
• To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
• Mash potatoes with butter & sour cream until smooth & fluffy.
• Spread topping over chicken filling evenly.
• Bake for approx 20 minutes until heated through & lightly browned.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).

SPICY SWEET POTATO BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
• Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.