Chicken Pot Pie Biscuits Recipe 455
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
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
CHICKEN & BISCUITS BAKE RECIPE BY TASTY
Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough
Provided by Scott Loitsch
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pot over medium-high heat, melt the butter.
- Add the onion, stir until softened. About 1 minute.
- Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
- Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
- Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
- Add the mixed vegetables and shredded chicken, stir until fully incorporated.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
- Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
- Cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams
EASY POT PIE WITH BISCUITS
Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!
Provided by courtny
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
- Bake in the preheated oven until biscuits are browned, about 30 minutes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g
CHICKEN POT PIE ON BISCUITS
This is another easy and inexpensive meal. This started off as a simple receipe I found and ended with alot of my own adjustments. If you reheat the leftovers later, the consistency does get thicker.
Provided by Chef Mindi
Categories Savory Pies
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken. Cook the biscuits according to the directions on them.
- Add all the ingredients except for the biscuits and cheese. Add 1/2 C water. Stir until blended.
- Cover and simmer 15 minutes or until everything seems thick enough to your preferred taste. Remove from heat.
- Add the cheese and cover for 5 minutes or until the cheese is melted some. Stir.
- Serve on warm biscuits.
Nutrition Facts : Calories 1503.3, Fat 79.7, SaturatedFat 28.6, Cholesterol 223.6, Sodium 3963.2, Carbohydrate 113, Fiber 9.9, Sugar 12.6, Protein 83.2
CHICKEN AND BISCUIT POT PIES FOR 100
Whether you're going all-out and making the full chicken and biscuit pot pie recipe or scaling it down to feed a crowd of 10 or 20, you're going to have many happy people on your hands either way.
Provided by jmstwn1607
Time 2h
Yield 100
Number Of Ingredients 9
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
Nutrition Facts :
CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING
A hearty and comforting family dish that includes roasted chicken, fresh vegetables and a flaky buttermilk biscuit topping. Roast the chicken ahead for another meal and use the leftovers for this recipe. This large serving will quickly become a family favourite!
Yield 12
Number Of Ingredients 22
Steps:
- In a small bowl mix together the 2 tbsp flour and 2 tbsp butter until a thick paste forms; set aside.
- In a large skillet, cook the bacon pieces until crisp. Remove from the pan into a bowl lined with paper towel. Pour off any access grease from the pan but leave a good tablespoon in there for the rest of the recipe.
- Add the onions and celery to the skillet and cook over medium heat until the onions are transparent and starting to brown slightly. Add the broth, carrots and potatoes to the pan and bring to a simmer. Simmer for 10 minutes on lower heat, just until potatoes begin to get tender.
- Add the cream, bacon, corn, and chicken to the skillet and stir to combine. Season the mixture with salt and pepper. Bring the mixture up to a simmer and gradually add the flour paste (in tsp sized chunks), stirring constantly. When all of the paste has been incorporated, continue to simmer and stir just until the mixture begins to thicken.
- Carefully transfer the mixture to a 9 x 13 pan and set it aside while you prepare the biscuit topping.
- In a small bowl, whisk the egg, sour cream and buttermilk; set aside. In a large bowl combine the flour, baking powder, baking soda, salt and cayenne. Mix with a fork to combine.
- Use a grater to grate the cold butter into the flour mixture. Use a fork to gently stir and coat the butter pieces with flour.
- Make a well in the center of the flour mixture and pour in the egg mixture. Stir with a fork until a shaggy dough forms. Dump the dough out onto a floured countertop and knead 8-10 times. The dough will be slightly sticky.
- Pat the dough into a rectangle. Lightly flour the top and use a rolling pin to roll the dough into a 9 x 13 rectangle about ¼ inch thick. Use a knife to cut the dough into 12 even pieces (cut the long way first, into three strips and then cut each strip into four even pieces). Top the chicken filling with the biscuit pieces, piecing them back together side by side to form the original rectangle shape.
- Bake the pie at 400°F (200°C) for 25-30 minutes, until the biscuits are golden brown on top.
Nutrition Facts :
More about "chicken pot pie biscuits recipe 455"
CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (22)Category EntreeServings 8Total Time 1 hr 10 mins
- Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
- Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
- Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
- Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.
CHICKEN POT PIE WITH BISCUITS RECIPE - ADD A PINCH
From addapinch.com
5/5 (9)Total Time 40 minsCategory Main CourseCalories 415 per serving
- Cut chicken into 1-inch pieces. Drizzle olive oil into large, heavy-bottomed Dutch oven over medium heat. Add chicken and cook until lightly browned and no longer pink. Remove from Dutch oven to a bowl using a slotted spoon. Set aside.
- Add potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Stir consistently. Cook until the potatoes and carrots are fork tender. Reduce heat to medium-low and add back chicken.
- Melt butter in 3-quart saucepan over medium-low heat. Whisk in flour until smooth and then slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into Dutch oven with chicken and vegetables. Add in English peas, stirring til well-combined. Pour into a 9x13 baking dish and set aside.
CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
4.8/5 (6)Total Time 50 minsCategory Main CourseCalories 692 per serving
- In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.
- Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.
CHICKEN POT PIE WITH BISCUITS - THE COZY APRON
From thecozyapron.com
Reviews 6Category EntreeCuisine AmericanTotal Time 1 hr 35 mins
- To roast your split chicken breasts, preheat the oven to 400° and line a medium baking sheet with foil. Place the split chicken breasts onto the baking sheet, drizzle with a touch of olive oil, and sprinkle over some salt and black pepper, 1 teaspoon of the Italian seasoning, 1 teaspoon of the granulated onion, plus the granulated garlic; then, place the chicken into the oven to roast for about 45-50 minutes.
- While the chicken roasts, prepare the sauce for the filling: place a large, non-stick skillet or pan (even a medium pot) over medium-high heat, and add the butter; once melted, add your leeks, carrots, celery, and parsnip, plus a sprinkle of salt and pepper, plus the remaining 1 teaspoon of Italian seasoning and the white pepper, and saute the veggies for about 10 minutes, until beginning to soften.
- Stir in the garlic, and once aromatic, sprinkle in the flour and stir it to combine with the veggies, cooking it for about 30 seconds to cook out the raw flavor. (The mixture will be quite thick and paste-like, at this point.)
- Next, slowly pour in the chicken stock, and using a whisk now, carefully whisk things together until the flour is completely incorporated and smoothly blended in; then, pour in the half and half, and whisk to blend.
EASY CHICKEN POT PIE WITH BISCUITS - I HEART RECIPES
From iheartrecipes.com
5/5 (8)Category DinnerCuisine SouthernTotal Time 35 mins
- In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
CHICKEN POT PIE (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (505)Category Main DishesServings 4-5Total Time 1 hr 30 mins
CHICKEN POT PIE WITH BISCUITS - COOKING CLASSY
From cookingclassy.com
5/5 (8)Total Time 1 hrCategory Main CourseCalories 575 per serving
- 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 slightly golden brown, about 8 - 10 minutes.
- While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
CHICKEN POTPIE WITH BISCUITS RECIPE - EATINGWELL
From eatingwell.com
4/5 (3)Total Time 1 hr 20 minsCategory Healthy Chicken RecipesCalories 591 per serving
- To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.
- To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they'll only partially cover the top).
- Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.
EASY CHICKEN POT PIE WITH BISCUITS | FLAVCITY
From flavcity.com
3.8/5 (82)Category Main CourseCuisine AmericanTotal Time 1 hr 20 mins
- For the pot pie, pre-heat oven to 400 degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken, skin side up, on a sheet tray a cook in the oven for 1 hour. When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin. Use two forks to shred all the meat off the bones and then chop everything into small chunks, set aside.
- While the chicken is cooking, pre-heat a large and wide pot over medium heat for 2 minutes with 1 tablespoon of oil. Add the onions, carrots, celery, mushrooms, dried thyme, ¾ teaspoon of salt, and a few cracks of pepper. Cook for 12 minutes, stirring often. Add the minced garlic and continue cooking until the veggies have wilted down and the onions have some color, about 5-7 minutes. If the chicken is not ready yet, turn the heat off the pot and wait until you have shredded the chicken(move on to the biscuits). Add the shredded chicken to the pot with the veggies along with the frozen peas, and make sure the heat is on medium. Add 1.5-2 cups of chicken stock to the pot, just enough to make everything loose and wet, but not like a soup. Cook for 10 minutes and check for seasoning, you will need more salt. In a small bowl, mix the cornstarch with 3 tablespoons of chicken broth and mix to combine. Add the corn starch slurry to the pot and cook for 5-10 minutes. Make sure the mixture is s
- For the biscuits, pre-heat oven to 350 degrees F. in a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the salt, pepper, onion and garlic powder, baking powder, and mix well. In a small bowl whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese and mix until well incorporated. Line a sheet tray with parchment paper and use a cookie scoop or large spoon to form equal size round biscuits, should make about 15. Use your fingers to push down the dough and make it look like a biscuit and then grind a bit of pepper over the top of each one. Bake for 15-17 minutes and remove from oven.
- Place a few biscuits on top of a serving of the pot pie and enjoy! Store the biscuits and chicken mixture separately in the fridge for 5 days or freeze for 2-3 months. My fav way to reheat the chicken mixture is in a pot while I re-heat the biscuits in a toaster oven or toaster. If using a microwave, place a wet towel over the chicken mixture and make sure not to heat too high or to long. Don’t microwave the biscuits.
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From hungrysix.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 633 per serving
- Heat a large skillet over medium heat on the stovetop. Season the diced chicken with the salt, pepper, garlic powder and poultry seasoning. Add the oil to the pan and then the seasoned chicken. Cook until the chicken is cooked through. Remove the pan from heat.
- Add the mixed vegetables and the cream of chicken soup to the chicken in the skillet. Combine well.
- Place the biscuits on top of the chicken mixture. Bake in the preheated oven for approximately 20 minutes, or until the biscuits are a nice golden brown. Allow to cool 5 minutes before serving.
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From aspicyperspective.com
5/5 (5)Calories 225 per servingCategory Dinner, Main, Main Course
- Set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux for 2-3 minutes, until golden.
- Then stir in the onions. Cook the onions 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer 2-3 minutes to form a gravy.
- Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well.
CHICKEN POT PIE (WITH BISCUIT OR CLASSIC ... - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 12Calories 628 per servingCategory Dinner
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HOMEMADE CHICKEN POT PIE (FROM SCRATCH) | A MIND "FULL" MOM
From amindfullmom.com
4.9/5 (15)Total Time 1 hrCategory Main CourseCalories 425 per serving
- Combine flour, salt, and baking powder. Add butter and milk and combine well. The dough will be fairly wet. Sprinkle with flour and pat into disk 1 inch thick and place in fridge while making the filling for the pot pie.
- Place cubed potatoes, along with 1 teaspoon kosher salt into a medium sized stock pan and cover with cold water. Bring the water to boil and then reduce the heat to medium and simmer the potatoes until fork tender, about 15 minutes. Once cooked, drain the potatoes.
CHICKEN POT PIE WITH BISCUITS - HOME - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (6)Calories 554 per servingCategory Chicken Dinner, Main Course
- Melt butter in a large, high sided skillet over medium-high heat. Add the onion and carrots. Cook, stirring often, until vegetables are tender, about 15 minutes.
- Sprinkle flour over vegetables stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.
- Whisk in chicken broth and dissolved Better Than Bouillon, and bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes. Stir in Worcestershire sauce, half-and-half, salt, pepper, poultry seasoning, thyme, sage, frozen peas, frozen onions, and shredded chicken and simmer a few minutes to heat through.
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