Herbbiscuittoppedchickenpotpie Recipes

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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

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

BISCUIT-TOPPED CHICKEN POT PIE



Biscuit-Topped Chicken Pot Pie image

When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.

Provided by Bayhill

Categories     Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 24

3 chicken breasts
6 cups water
3 stalks celery
1/2 onion, quartered
1 teaspoon poultry seasoning, to taste
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 1/2 tablespoons chicken base (such as Minor's)
2 cups carrots, peeled and diced
3 cups potatoes, peeled and diced
1/2 teaspoon black pepper, to taste
1 teaspoon salt, to taste
1 teaspoon onion powder, to taste
3/4 teaspoon poultry seasoning, to taste
1/2 cup onion, coarsely chopped
1 cup frozen peas, thawed
1/2 cup celery, coarsely chopped
1 (12 ounce) can evaporated milk
1/3-1/2 cup flour (or enough to thicken sauce as desired)
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Steps:

  • Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
  • Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
  • In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
  • Biscuits:.
  • In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

Nutrition Facts : Calories 608.7, Fat 24.4, SaturatedFat 8.2, Cholesterol 67.1, Sodium 1376.6, Carbohydrate 68.8, Fiber 6.2, Sugar 5.4, Protein 28.7

HERB BISCUIT-TOPPED CHICKEN POT PIE



Herb Biscuit-Topped Chicken Pot Pie image

Make and share this Herb Biscuit-Topped Chicken Pot Pie recipe from Food.com.

Provided by Kendiala

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 (4 lb) chicken
6 tablespoons unsalted butter
4 carrots, chopped
4 stalks celery, chopped
1/2 lb fresh mushrooms, thinly sliced
1/4 cup all-purpose flour
5 cups chicken broth (reserve 5 cups of the poaching water from the chicken)
1 (16 ounce) package frozen peas
1 teaspoon dried sage
salt and pepper
1 large egg
2 tablespoons milk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cold sweet butter, cut into 1/4 inch pieces
1/4 cup minced fresh rosemary (or thyme or sage or a mix)
1 1/2 cups buttermilk

Steps:

  • Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
  • Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
  • Preheat the oven to 375.
  • Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
  • Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
  • Toss in the herbs and add 1-1/4 cup buttermilk.
  • Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
  • Form into a ball, wrap in plastic wrap, and refrigerate until needed.
  • Set the chicken aside to cool until cool enough to handle.
  • Reserve 5 cups of the poaching liquid.
  • Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
  • Cook about 10 minutes, or until light brown.
  • Add the flour and cook until light brown, about 3 minutes, stirring constantly.
  • Whisk in the reserved broth, 1 cup at a time.
  • Continue whisking and bring to a low boil.
  • Add the peas, sage, and salt and pepper.
  • Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
  • Remove the skin from the chicken and discard.
  • Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
  • Pour the vegetable mixture into a 9x13-inch baking dish.
  • Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
  • Beat together the egg and milk; brush over the biscuits.
  • Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

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