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
HERB BISCUIT-TOPPED CHICKEN POT PIE
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
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.
CHICKEN POT PIE WITH HERB CRUST
Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
- In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
- Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.
Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1230 mg
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