Chili Pot Pie With Cheddar Biscuit Crust Recipes

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SPEEDY CHILI POT PIE



Speedy Chili Pot Pie image

Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.

Provided by love my kids

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 6

2 (15 ounce) cans turkey chili with beans, undrained
1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
1 egg
2 tablespoons shredded Cheddar cheese, or as desired
1 tablespoon sour cream, or as desired

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
  • Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g

CHILI CHEESE DOG POT PIE



Chili Cheese Dog Pot Pie image

This is a good way to get a good hot meal on the table on weeknights. I serve it with raw veggies and dip. It is also an ideal way to use up leftover chili.

Provided by Judi S.

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 cups biscuit baking mix
⅔ cup water
3 cups chili with beans
½ pound hot dogs, sliced
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.
  • Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.
  • Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.

Nutrition Facts : Calories 860.7 calories, Carbohydrate 61.5 g, Cholesterol 120.3 mg, Fat 54 g, Fiber 9.5 g, Protein 35.8 g, SaturatedFat 25 g, Sodium 2744.5 mg, Sugar 3.7 g

CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY



Cheddar Biscuit Chicken Pot Pie Recipe by Tasty image

Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives

Provided by Alix Traeger

Categories     Dinner

Yield 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups milk
1 rotisserie chicken, shredded
1 ½ cups frozen pea and carrot
½ cup frozen pearl onion
1 cup small potato, diced
1 tablespoon kosher salt
2 teaspoons black pepper
4 cups biscuit flour, plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, 2 sticks, cubed, very cold
1 cup buttermilk
1 large egg, beaten
1 cup shredded cheddar cheese
¼ cup chives, chopped

Steps:

  • Preheat the oven to 375ºF (190ºC).
  • Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
  • Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
  • Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
  • Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
  • Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
  • Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
  • Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
  • Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
  • Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Turkey Pot Pie With Cheddar Biscuit Crust image

From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.

Provided by Queen Dragon Mom

Categories     Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 20

1 medium onion, chopped coarsely
2 large carrots, scraped and cut into 1/2 pieces
2 celery ribs, cut into 1/2 inch pieces
1 large parsnip, peeled, cored and cut into 1/2 inch chunks
1 teaspoon chopped thyme, 1/2 tsp dry thyme
3 tablespoons unsalted butter
1/2 lb mushroom, trimmed and quartered
1/4 cup flour
4 cups turkey meat, cut into 1/2 inch pieces
1 (10 ounce) package baby peas, thawed
3 1/2 cups turkey stock
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup extra-sharp cheddar cheese, coarse grated
1/4 cup parmesan cheese, grated
6 teaspoons cold butter, cut in chunks
1 1/4 cups buttermilk, well shaken

Steps:

  • Filling:.
  • Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
  • Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
  • Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
  • Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
  • Stir in turkey, peas, salt and pepper to taste.
  • Remove from heat while making biscuits.
  • Biscuit crust:.
  • Preheat oven to 400°F.
  • Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
  • Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
  • Stir in buttermilk. Stir only until a dough forms.
  • Assembly:.
  • Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
  • Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
  • Remove from heat and let stand for about 10 minutes before serving.

CHILI POT PIE WITH CORNBREAD CRUST



Chili Pot Pie with Cornbread Crust image

A cozy Chili Pot Pie served in an individual-sized pot with a homemade cornbread crust. The perfect family friendly dinner on a cold winter day!

Provided by Jill

Categories     Dinner

Time 40m

Number Of Ingredients 14

1 lb. ground beef
2 8oz cans tomato sauce
1 15oz can kidney beans
1 1.25oz packet of chili seasoning
1/2 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 cup cornmeal (finely ground)
1/2 tsp. salt
1/2 tsp. baking soda
2/3 cup buttermilk
1/4 cup canola oil
1 egg
shredded cheese
sour cream

Steps:

  • Preheat oven to 375 degrees F.
  • In a skillet over medium-high heat, brown ground beef and drain excess fat.
  • Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
  • Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
  • Mix all dry cornbread ingredients in a medium sized bowl.
  • Stir together wet ingredients and mix into the dry ingredients.
  • Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
  • Bake until cornbread in cooked all the way through, about 20-25 minutes.
  • Serve immediately with cheese and sour cream.

Nutrition Facts : ServingSize 4 g, Calories 652 kcal, Carbohydrate 43 g, Protein 27 g, Fat 41 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 126 mg, Sodium 545 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 26 g

LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Leftover Turkey Pot Pie with Cheddar Biscuit Crust image

Make the most of Thanksgiving leftovers with a recipe for turkey pot pie topped with a quick and easy cheddar biscuit crust.

Provided by Kelly Senyei

Time 1h45m

Number Of Ingredients 20

1 medium onion, small dice
2 large carrots, peeled and small dice
2 celery ribs, small dice
1 large parsnip, peeled and small dice
1 teaspoon chopped fresh thyme
3 Tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
3 1/2 cups low sodium turkey or chicken stock
1/4 cup all-purpose flour
4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
1 1/2 cups frozen peas, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarsely grated cheddar cheese
1/2 cup grated parmesan cheese
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

Steps:

  • In a large heavy-bottomed stock pot or Dutch oven set over medium heat, combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Stir until the butter melts then cover and cook, stirring occasionally, until the vegetables are almost tender, 10 to 15 minutes.
  • Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
  • Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock, scraping up any brown bits, and bring it to a boil, stirring. Simmer the mixture until slightly thickened, about 3 minutes.
  • Stir in the turkey and peas. Taste and season the mixture with salt and pepper to taste.
  • Transfer the filling to a 13x9" baking dish. (See Kelly's Notes.)
  • Preheat the oven to 400ºF.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt and pepper. Add the cheeses and toss to coat.
  • Blend in the butter with your fingertips until the mixture resembles wet sand.
  • Add the buttermilk and stir just until a dough forms. Drop the biscuit dough onto the pot pie filling in 8 large mounds, leaving spaces between biscuits.
  • Bake the pot pie until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
  • Place the baking dish on a sheet tray before baking in the event any filling spills over.
  • The filling and biscuit dough can be made one day in advance and stored separately. Reheat the filling over low heat just before topping with biscuit dough and baking.
  • The fastest way to chicken pot pie is to make the most of a store-bought rotisserie chicken.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 315 kcal, Carbohydrate 38 g, Protein 13 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 560 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHILI POT PIE WITH CHEDDAR BISCUIT CRUST



Chili Pot Pie With Cheddar Biscuit Crust image

Dollar store cookbook BUT million dollar taste! If you don't feel like making the chili (But you should) try the crust and the technique with just the crust.

Provided by LAURIE

Categories     Savory Pies

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 25

1 tablespoon olive oil
3 teaspoons olive oil
1 lb boneless beef chuck, in 1/2 inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 (16 ounce) can whole tomato puree
1 (4 ounce) can chopped mild green chilies
1 tablespoon brown sugar
1 tablespoon tomato paste
1/4 cup water
1 (16 ounce) can kidney beans
1/4 cup chopped cilantro leaf
2 teaspoons milk
green onion, for topping and garnish
1 cup flour
1/2 cup sharp cheddar cheese, shredded
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup milk

Steps:

  • In dutch oven heat 1 TBS oil over med high heat til hot.
  • Add half the beef and cook til browned and juices evaporate.
  • Transfer to small bowl.
  • Repeat with remaining beef and 2 tsp oil.
  • Add remaining tsp oil and reduce heat to medium.
  • Add oniona dn cook 10 minutes til golden.
  • Add garlic and cook and stir 2 minutes.
  • Add chili powder, coriander, 1/2 tsp salt and cumin.
  • Cook and stir 1 minute.
  • Add tomatoes, breaking up with spoon.
  • Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
  • Heat to boiling over high heat.
  • Reduce to low, cover and simmer 30 minutes, stirring occasionally.
  • Rinse and drain beans.
  • Add to pot and heat to boiling.
  • Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
  • Stir in cilantro.
  • Preheat oven to 425.
  • Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
  • Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
  • With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
  • Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
  • Turn dough unto floured surface.
  • Gently knead about 5 strokes to mix.
  • Roll out into round 1inch larger than top of casserole.
  • Top chili mixture in casserole with crust, tucking in edges to fit.
  • With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
  • Brush with 2 tsp milk.
  • Place sheet of foil underneath and crimp to catch drips.
  • Bake 20 minutes or until crust is browned.
  • Cook slightly.
  • Garnish with sliced green onions.

Nutrition Facts : Calories 521.4, Fat 21.8, SaturatedFat 9.2, Cholesterol 104.5, Sodium 1175.6, Carbohydrate 45.9, Fiber 6.9, Sugar 9.2, Protein 36.6

LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Leftover Turkey Pot Pie with Cheddar Biscuit Crust image

This Leftover Turkey Pot Pie with Cheddar Biscuit Crust is packed full of turkey and fresh vegetables all in a delicious, creamy homemade sauce and topped with cheddar bacon biscuits. This classic comfort food uses leftover turkey and boxed biscuit mix to make dinner even easier.

Provided by Tristin - Home Cooked Harvest

Categories     Main Course

Time 42m

Number Of Ingredients 12

2 cups broccoli florets (1 large head)
2 1/2 cups baby carrots (12 ounces)
3 tablespoons butter (unsalted)
1/2 cup onions (finely chopped)
3 tablespoons all-purpose flour
2 cups broth (vegetable, chicken, or turkey)
1 teaspoon dried sage
2 cups shredded cooked turkey
1 cup Bisquick mix
1/2 cup shredded cheese (2 ounces, plus more for tops of biscuits)
4 slices turkey bacon (cooked and crumbled)
1/2 cup milk

Steps:

  • Preheat the oven to 400°F. Move a rack to the second from the bottom rung.
  • Add 1 cup of water to a 2 quart saucepan and heat to boiling. Add in the broccoli florets and carrots. Cook, covered, for about 5 minutes until veggies are tender-crisp. Drain the water.
  • Melt butter in a 3 quart saucepan over medium heat. Add in onions and cook until translucent, about 6-8 minutes. Stir in flour (mixture will be a little clumpy). Slowly beat in broth with a whisk. Once well mixed, add in sage. Reduce the heat down to medium-low, stirring occasionally until the sauce has thickened, about 5 minutes.
  • Add carrots, broccoli florets, and turkey into gravy. Pour the mixture into an ungreased 8x8-inch baking pan or 2-quart casserole dish.
  • In a medium sized bowl, mix together the Bisquick, cheese, and crumbled bacon. Add in milk and mix until just combined.
  • Spoon the biscuit batter on top of the turkey mixture around the edges.
  • Bake for 22-25 minutes, uncovered, until the biscuits are nicely browned.

Nutrition Facts : Calories 515 kcal, Carbohydrate 38 g, Protein 39 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1671 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 11 g, ServingSize 1 serving

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