Chicken Gumbo Pie With Buttermilk Biscuit Crust Recipes

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BUTTERMILK BISCUIT CHICKEN POT PIE



Buttermilk Biscuit Chicken Pot Pie image

I believe this may be a spin on a Cook's Illustrated recipe. Found it on Good Life Eats, Katie Goodman.

Provided by gailanng

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

1 cup all-purpose flour
1 cup plain cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons cold unsalted butter
3/4 cup cold buttermilk
1 1/2 lbs boneless skinless chicken breasts (can use thighs or combo of both)
2 1/4 cups chicken broth
1 1/2 tablespoons olive oil
1 large onion, chopped fine
2 garlic cloves, minced
3 medium carrots, scraped and cut into 1/4 inch thick
3 celery ribs, sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup flour
1 1/2 cups milk
1 teaspoon dried thyme
3/4 cup frozen peas, thawed
1/3 cup minced fresh parsley

Steps:

  • BUTTERMILK BISCUIT: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
  • Transfer mixture to a medium bowl and add the buttermilk. Stir until the dough gathers into moist clumps, adding up to 2 tablespoons extra buttermilk (adding 1 tablespoon at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
  • At this point, refrigerate the dough rounds on a cookie sheet covered with plastic wrap while preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
  • POT PIE: Adjust oven rack to lower-middle position and heat the oven to 400 degrees F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth.
  • Using the same pan, heat the oil over medium-high heat. Saute the onion, celery and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.
  • Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
  • Stir the chicken and vegetables into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Immediately top with biscuits. Bake at 400 degrees for 30 minutes.

CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST



Chicken Pot Pie with Buttermilk Biscuit Crust image

This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.

Provided by Danielle in New Ham

Categories     Savory Pies

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

12 ounces fresh boneless skinless chicken breasts
3 cups water
2 medium potatoes, cut into 1/2 inch cubes
1/2 cup chopped celery
1 chicken bouillon cube
1 (10 ounce) package frozen mixed vegetables
4 tablespoons butter, divided
2 tablespoons flour
1 cup 2% low-fat milk
1 teaspoon poultry seasoning
1 can sliced mushroom, , I perfer fresh mushrooms (, I perfer fresh mushrooms)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk

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.

Nutrition Facts : Calories 499.2, Fat 16.1, SaturatedFat 8.9, Cholesterol 91.2, Sodium 865.5, Carbohydrate 58.5, Fiber 6, Sugar 8.2, Protein 30

SEAFOOD GUMBO PIE



Seafood Gumbo Pie image

Make and share this Seafood Gumbo Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 27

1/2 cup all-purpose flour
2 tablespoons butter
2 garlic cloves, minced
1 cup chopped onion
1 cup diced celery, in 1/4 inch cubes
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 lb andouille sausage, thinly sliced
1/2 lb julienned cooked ham
2 cups chicken broth
3/4 lb uncooked shrimp, shelled and deveined
1/2 lb lump crabmeat, picked over
1/2 lb fresh okra, sliced (or one 10 oz. pkg. frozen cut okra)
1 teaspoon gumbo file or 1 teaspoon dried thyme
1/2-1 teaspoon hot pepper sauce
2 teaspoons fresh lemon juice
salt
fresh ground black pepper
2 cups sifted cake flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut in 1/4 inch slices
1/2 cup buttermilk, plus
1 -2 tablespoon buttermilk
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 748, Fat 36.6, SaturatedFat 17.6, Cholesterol 242.9, Sodium 1519.1, Carbohydrate 56.4, Fiber 3.4, Sugar 6, Protein 46.4

CHICKEN GUMBO POT PIE



Chicken Gumbo Pot Pie image

This one-pot pot pie adds the flavors of New Orleans to an all-time family favorite with little mess or fuss.

Provided by TARGETreg Recipes

Categories     Pot Pie

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 medium onion, chopped
1 (1 lb) package carrot chips
salt & freshly ground black pepper
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
1 (14 1/2 ounce) can stewed tomatoes
1 lb boneless skinless chicken breast (cut into 1-inch cubes)
1 ready-to-roll pie crust

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
  • Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
  • Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.

Nutrition Facts : Calories 935.3, Fat 45.8, SaturatedFat 7.8, Cholesterol 72.6, Sodium 1049.5, Carbohydrate 98.1, Fiber 8.7, Sugar 6.2, Protein 36.3

CHICKEN GUMBO PIE WITH BUTTERMILK BISCUIT CRUST



Chicken Gumbo Pie With Buttermilk Biscuit Crust image

Make and share this Chicken Gumbo Pie With Buttermilk Biscuit Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup vegetable oil
1/2 cup flour
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped celery
6 garlic cloves, mashed
1 tablespoon creole seasoning
4 cups cooked chicken, cut into 1/2 inch pieces
1 lb andouille sausages or 1 lb Polish sausage, cut into 1/2 inch rounds
6 cups chicken stock
2 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable shortening
3/4 cup buttermilk

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.

Nutrition Facts : Calories 784.1, Fat 49.1, SaturatedFat 13.8, Cholesterol 98.8, Sodium 1417.6, Carbohydrate 45.7, Fiber 2.4, Sugar 6.9, Protein 38.5

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