1985 Chicken Pie With Biscuit Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

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

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

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

CLASSIC CHICKEN POTPIE



Classic Chicken Potpie image

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
4 medium carrots, diced small (2 cups)
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1/3 cup fresh parsley, chopped

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  • Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  • Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g

More about "1985 chicken pie with biscuit crust recipes"

CHICKEN POT PIE WITH BISCUITS - THE SEASONED MOM
Oct 26, 2024 Place the biscuits and the covered pie dish in the 350°F oven. Bake for 14-17 minutes, or until the biscuits are golden brown. Continue …
From theseasonedmom.com
  • In a large bowl, stir together condensed soup, milk, vegetables, and chicken. Transfer to the prepared baking dish.


BISCUIT CHICKEN POT PIE: AN EASY CASSEROLE DINNER
Oct 12, 2022 Grease a 2-quart baking dish and preheat your oven to 400ºF (205ºC). Build pot pie casserole. Spoon the chicken pot pie filling into the casserole dish and place the biscuits on top. Brush the biscuits with an egg …
From bakeitwithlove.com


NEW ENGLAND CHICKEN POTPIE WITH BISCUIT CRUST
Mar 20, 2014 Step 1 Grease a Lodge 2-quart cast iron casserole. Step 2 Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in …
From countryliving.com


CHICKEN POT PIE WITH BISCUITS - SUGAR SPUN RUN
Feb 20, 2024 Biscuit Topping. Preheat oven to 400F (205C). Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should …
From sugarspunrun.com


CHICKEN POT PIE WITH BISCUIT CRUST - PROJECT MEAL PLAN
Dec 22, 2022 Add the chicken, and sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground black pepper. Cook for 4-5 minutes, then stir and cook for another 4-6 minutes, or until chicken is completely cooked through and the …
From projectmealplan.com


CHICKEN POT PIE (VIDEO) - FEASTING AT HOME
Dec 1, 2023 Preheat oven to 425F. Add flour to a bowl, stir together with baking powder, salt, and minced rosemary. Toss the grated frozen butter into the mixture. Add cold buttermilk stir until just combined. Using a 1/4 cup scoop 10 biscuits on …
From feastingathome.com


EASY BISCUIT CHICKEN POT PIE - SPEND WITH PENNIES
Apr 19, 2018 Instructions. Preheat oven to 350°F. Combine vegetables, chicken, soup, ¼ cup milk, and seasoning in a 9" deep-dish pie pan. In a separate bowl, combine biscuit mix, egg, and remaining ½ cup milk. Stir with …
From spendwithpennies.com


CHICKEN POT PIE WITH BISCUITS - JESSICA GAVIN
Oct 16, 2023 Step 9: Bake the Chicken Pot Pie. Place the biscuits directly on top of the chicken filling, leaving about an inch of space between them to allow the bread to expand. Brush the tops with melted butter and sprinkle on some …
From jessicagavin.com


NEW ENGLAND CHICKEN POT PIE WITH BISCUIT CRUST
Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just …
From lodgecastiron.com


CHICKEN POT PIE WITH BISCUITS - COOKING CLASSY
Oct 30, 2020 Instructions. Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees. Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until …
From cookingclassy.com


BISCUIT-TOPPED CHICKEN POT PIE - CANADIAN LIVING
Jan 30, 2007 Spoon into round 8-cup (2 L) baking dish; set aside. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; rewarm in …
From canadianliving.com


PIONEER WOMAN CHICKEN POT PIE WITH BISCUITS - TABLE …
Oct 17, 2024 10. Using a rubber spatula, fold buttermilk mixture into flour mixture until just combined. 11. Use a 1/4 cup capacity ice cream scoop (or a greased measuring cup) to scoop out dough and place on prepared pot pie …
From ourtableforseven.com


1985 CHICKEN PIE WITH BISCUIT CRUST RECIPES
1985 CHICKEN PIE WITH BISCUIT CRUST RECIPE. 4 8 . Categories American, Baking, Dinner, Lunch, Main dish, Side Dish. Number Of Ingredients 1. Ingredients; For the filling 4 cups …
From tfrecipes.com


CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING RECIPE - SERIOUS …
May 17, 2023 For Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add …
From seriouseats.com


BEST CHICKEN POT PIE RECIPE - HOW TO MAKE …
Sep 17, 2019 Make the filling: Melt 3 tablespoons butter in a large sauté pan (with high, straight sides) over medium heat. Add the onion, carrot, celery, salt, and pepper. Stir to combine, then cook for about 12 minutes, stirring …
From food52.com


1985 CHICKEN PIE WITH BISCUIT CRUST RECIPE - RECIPEOFHEALTH
Rate this 1985 Chicken Pie with Biscuit Crust recipe with 4 cups chicken broth, 3 carrots, cut crosswise into 1/4-inch slices, 3/4 lb red potatoes, quartered lengthwise and cut crosswise into …
From recipeofhealth.com


CHICKEN POT PIE WITH BISCUITS - ERIN LIVES WHOLE
Feb 2, 2024 Once slightly softened, add the onion powder, thyme, salt, and pepper. Sprinkle in the flour and stir. Cook for an additional minute. Slowly add the almond milk and chicken stock, scraping bits off the bottom of the dish as …
From erinliveswhole.com


CHICKEN POT PIE WITH BISCUITS RECIPE - KING ARTHUR BAKING
Preheat the oven to 450°F. Lightly grease a 2- to 3-quart casserole dish, 9" x 13" baking pan, or equivalent. While the oven is preheating, prepare the filling. To make the filling: Heat the butter over medium heat until it's melted. Add the …
From kingarthurbaking.com


Related Search