Chicken Pot Pie With Bisquick Biscuits Recipe 455 Recipes

CHICKEN AND BISCUIT POT PIES FOR 100

Steps:

• Prepare baking mix according to package directions. In a large sauce pot, mix soups, milk, thyme and pepper. Heat to a boil, stirring occasionally. Add chicken and vegetables. Heat until internal temperature is 165 degrees F or higher. In each of 8 baking pans (12 x 20 x 2 inches), evenly divide chicken mixture. Using a 1/4 cup scoop, place 12 to 13 biscuits evenly over each pan. Bake at 400 degrees F. Bake until biscuits are golden, about 30 minutes. Hold at 140 degrees F or higher. Serve using a 1 cup ladle and 1 biscuit. Serving Size: 8 ounces or 1 cup chicken mixture and 1 biscuit each

CHICKEN POT PIE WITH BISQUICK BISCUITS RECIPE - (4.5/5)

Steps:

• In a large pot, heat the butter and oil. Sauté the vegetables and season with salt and pepper. When they are aromatic and glossy remove from the pot. Salt and pepper the chicken. Add a tablespoon of olive oil and sear the chicken for 8 to 10 minutes. Once the chicken is lightly browned, add the vegetables back to the pot as well as water, bouillon cubes, thyme and bay leaf. Bring the mixture to a boil and then simmer for 15-20 minutes. Pour the chicken mixture into a deep baking dish and set aside until the bisquick mixture is ready. Mix the bisquick and milk to create a very loose dough mixture. Add the parsley to the dough mixture and spoon over the top of the baking dish and chicken mixture. Make an egg wash by mixing water and egg and brush over the top of the bisquick biscuits. Bake for 20-25 minutes at 325 degrees. Serve chicken pot pie in a large soup bowl and top with leftover parsley leaves for garnish.

CHICKEN AND BISCUITS POT PIE

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
• In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
• In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
• Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
• Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
• Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
• Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

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.

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Grease a shallow 2 quart baking dish.
• Spread Chicken and Veg-All evenly into bottom of dish.
• Stir soup, broth and pepper together in a medium bowl.
• Pour over Chicken mixture.
• Combine Bisquick, milk and butter.
• Stir until smooth.
• Pour over soup.
• Bake 45-50 minutes, or until crust is golden brown.
• Cool 10 minutes before serving.