CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
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
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
CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS
Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
- In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
- Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 380, Carbohydrate 14 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
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
CHICKEN POT PIE WITH CHEDDAR BISCUIT TOPPING
Another comfort food for a cold day hubby likes soup and casseroles, so we have them quite often .
Provided by Linda Smith
Categories Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. Make biscuits ahead.
- 2. Cube up your chicken breast, In a large pan with a little oil brown the chicken when completely done remove from pan.
- 3. Add celery and carrots to pan and sauté till tender. Add the vegetable broth and the chicken broth, bring to a boil, mix the flour and the water add to the boiling broth slowly stirring constantly till thickened.
- 4. Add the chicken. corn, and the lima beans bring to a simmer remove from heat, pour into greased casserole dish. Bake in 350 0ven for about 20 minutes, remove and add biscuits to the top put in oven for another5 minutes . serve.
CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING
Make and share this Chicken Potpie With Cheddar Biscuit Topping recipe from Food.com.
Provided by Pinay0618
Categories Pot Pie
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the first nine ingredients; bring to a boil.
- Transfer to a greased 13-in. x 9-in. baking dish.
- In a small bowl, combine the topping ingredients; spoon over top.
- Bake, uncovered, at 350° for 40-45 minutes or until bubbly and.
- topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 360.7, Fat 22, SaturatedFat 10.7, Cholesterol 90.9, Sodium 785.9, Carbohydrate 16, Fiber 1.6, Sugar 2.8, Protein 24.1
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