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 AND TURKEY POT PIE WITH PEPPER BISCUIT TOPPING
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
- In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
- Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
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
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
CHICKEN POT PIE WITH PEPPER BISCUIT TOPPING
Make and share this Chicken Pot Pie With Pepper Biscuit Topping recipe from Food.com.
Provided by Alan Leonetti
Categories Savory Pies
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a baking sheet with aluminum foil and set aside.
- If chicken is not already cooked, cook the chicken by sautéing in butter or boiling in water. In a small pot of water, boil the red potato until almost tender and then cut into small cubes.
- In a large bowl, thoroughly combine all ingredients for the filling. Transfer to a baking dish. Cover with aluminum foil and place the baking dish onto the baking sheet. Bake for 1 hour.
- Remove from oven and discard the foil. The mixture should be bubbling. Gently stir mixture to evenly distribute the heat.
- Open can of biscuit dough and arrange over top of baking dish and mixture.
- Brush top of biscuits with melted butter and sprinkle with black pepper.
- Return to oven and continue baking for another 15 minutes, or until biscuits have risen and are golden brown.
Nutrition Facts : Calories 634.2, Fat 27, SaturatedFat 7.7, Cholesterol 120.2, Sodium 1703.7, Carbohydrate 52.6, Fiber 4.5, Sugar 6.7, Protein 45.1
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