Drop Biscuit Chicken Pot Pie Recipes

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EASY BISQUICK CHICKEN POT PIE



Easy Bisquick Chicken Pot Pie image

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

1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 egg

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 AND BISCUITS POT PIE



Chicken And Biscuits Pot Pie image

You don't need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 19

1 1/2 cups Immaculate Baking Co.™ Organic All-Purpose Flour
2 teaspoons baking powder
1 teaspoon sea salt
1/4 cup cold butter, cut into pieces
1/2 cup shredded Cheddar cheese (2 oz)
3/4 cup cold buttermilk
1/2 cup butter
1 package (8 oz) fresh cremini mushrooms, quartered
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1/2 cup Immaculate Baking Co.™ organic all-purpose flour
2 1/2 cups chicken broth
3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)
1/2 cup coarsely chopped carrots
3 cups chopped cooked chicken
1 1/4 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup frozen baby sweet peas
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
  • In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
  • In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
  • Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
  • Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
  • Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
  • Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CHICKEN BISCUIT PIE



Chicken Biscuit Pie image

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Provided by CSTONEHS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 5

Number Of Ingredients 15

⅓ cup butter
1 onion, chopped
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat
2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
  • In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
  • In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
  • Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Nutrition Facts : Calories 615.3 calories, Carbohydrate 57 g, Cholesterol 85.7 mg, Fat 29.7 g, Fiber 4.1 g, Protein 29.3 g, SaturatedFat 12.7 g, Sodium 1264.4 mg, Sugar 7.4 g

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

CHICKEN AND BISCUIT POT PIE



Chicken and Biscuit Pot Pie image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 23

Nonstick cooking spray
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup lowfat buttermilk
2 tablespoons canola oil

Steps:

  • To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
  • Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
  • Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
  • To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
  • Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

Nutrition Facts : Calories 400, Fat 17 grams, SaturatedFat 5.7 grams, Cholesterol 82 milligrams, Sodium 600 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 31 grams

DROP BISCUIT CHICKEN POT PIE



Drop Biscuit Chicken Pot Pie image

Provided by Rachael Ray : Food Network

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 24

Poached Chicken
1 large chicken, 5 to 6 pounds
Kosher or sea salt
2 medium onions, peeled and halved, attached at root end
3 to 4 ribs celery, halved
1 carrot, peeled and halved
1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
1 lemon, thickly sliced
2 tablespoons extra-virgin olive oil
16 button mushrooms, sliced or quartered
2 medium carrots, peeled and diced
1 potato, peeled and chopped
3 to 4 small ribs celery, chopped
1 medium onion, chopped
Salt and freshly ground black pepper
4 tablespoons butter
3 tablespoons all-purpose flour
1 quart chicken stock, homemade or store-bought
3 to 4 sprigs tarragon, leaves chopped
1 rounded tablespoon Dijon mustard
1 1/2 pounds poached chicken, diced or shredded
1 cup frozen peas
Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

Steps:

  • Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.
  • Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
  • Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
  • Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.
  • Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.
  • Preheat the oven to 375 degrees F.
  • Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.

CHICKEN POT PIE WITH BUTTERMILK BISCUIT TOPPING RECIPE



Chicken Pot Pie With Buttermilk Biscuit Topping Recipe image

Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.

Provided by Stella Parks

Categories     Entree     Mains     Pie

Time 3h15m

Yield 6

Number Of Ingredients 35

For the Chicken:
2 quarts (1.9L) homemade or store-bought low-sodium chicken stock
4 1/2 pounds (2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts
1 large onion, diced (about 8 ounces; 2 cups; 225g)
2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225g)
2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g)
2 medium garlic cloves, crushed
2 sprigs thyme
1 sprig flat-leaf parsley
1 sprig rosemary
1 bay leaf
For the Filling:
1/2 ounce gelatin (4 1/2 teaspoons; 15g)
1/4 cup (55ml) reserved chicken stock, cooled
4 ounces unsalted butter (8 tablespoons; 115g)
4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g)
1 medium onion, diced (about 7 ounces; 1 2/3 cups; 200g)
1 large carrot, diced (4 ounces; 3/4 cup; 115g)
1 large celery rib, diced (4 ounces; 3/4 cup; 115g)
1/2 cup (115ml) dry white wine
1 quart (900ml) reserved chicken stock
5 ounces frozen peas (1 heaping cup; 140g)
3 ounces drained and diced pimento peppers (1/2 cup; 85g), or more to taste (see note)
1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g)
1 teaspoon (5g) freshly ground black pepper, or more to taste
1 1/2 teaspoons (7ml) Worcestershire sauce
28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste
For the Biscuit Topping:
9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)
1 ounce sugar (about 2 tablespoons; 30g)
1 tablespoon baking powder
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
8 ounces cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes
8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge

Steps:

  • For Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.
  • Adjust heat to maintain that temperature, plus or minus 10°F (5-6°C), and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.
  • For Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.
  • Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste.
  • Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.
  • 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 butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling.
  • Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

Nutrition Facts : Calories 1014 kcal, Carbohydrate 71 g, Cholesterol 241 mg, Fiber 5 g, Protein 56 g, SaturatedFat 31 g, Sodium 1562 mg, Sugar 14 g, Fat 54 g, ServingSize Makes 6 (1 1/2-cup) portions, UnsaturatedFat 0 g

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Total Time 3 hrs 15 mins


CHICKEN POT PIE WITH CHEESY DROP BISCUITS - RELUCTANT ...
2021-08-25 How to make Chicken Pot Pie with Cheesy Drop Biscuits. I love making a classic Chicken Pot Pie. Melt the butter; add the onion, carrot, celery, garlic, chipotles, oregano, cumin, and salt. Cook and stir. Sprinkle the flour over the vegetables and stir and cook. Stir in the broth and cream; boil, then reduce to a simmer and cook until thickened.
From reluctantentertainer.com
5/5 (1)
Total Time 1 hr 15 mins
Category Main Course


A MEDITATION ON LOVE, LOSS, AND CHICKEN POT PIE
2013-09-18 Meanwhile, preheat the oven to 425ºF (220ºC), and begin preparing the drop biscuit dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Transfer the ...
From parade.com
4.5/5 (2)
Servings 4-6
Occupation Editor
Total Time 50 mins


BAKING MIX CHICKEN POT PIE - ALL INFORMATION ABOUT HEALTHY ...
Jiffy Baking Mix Chicken Pot Pie Recipe - Experimental ... hot experimentalhomesteader.com. Once the chicken, vegetable and broth mixture is thick enough to suit you, fill each small pie pan about 3/4 of the way full and top with either Jiffy baking mix or pre-cut puff pastry dough. Drop spoonfuls of the drop biscuit mixture or lay the puff pastry dough on top of the chicken, …
From therecipes.info


DROP BISCUIT CHICKEN POT PIE RECIPE
Drop biscuit chicken pot pie recipe. Learn how to cook great Drop biscuit chicken pot pie . Crecipe.com deliver fine selection of quality Drop biscuit chicken pot pie recipes equipped with ratings, reviews and mixing tips. Get one of our Drop biscuit chicken pot pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Buttermilk Biscuit …
From crecipe.com


HAMBURGER POT PIE WITH BISCUITS - ALL INFORMATION ABOUT ...
Hamburger pot pie recipe with biscuits tip bestcookideas.com. Biscuits within the South tend to be savory but, sweet biscuits or scones, are popular too.They're delectable. Homemade cheddar-onion drop biscuits are the ideal topping with this hearty beef pot cake. It's a 1 dish meal full of the type of comfort that's certain to please your hungry eaters.
From therecipes.info


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