Porky Pot Pie With Cheesy Drop Biscuits Recipes

Steps:

• Preheat the oven according to the temperature on the biscuit tube.
• Heat the oil in a medium skillet over medium-high heat. Sprinkle the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 minutes. Transfer the chicken to a plate and let rest a few minutes, then give it a good chop.
• Combine the chicken with the vegetables, milk, flour and some salt in a large bowl.
• Roll out each biscuit on a lightly-floured surface until about 5 inches wide, then lightly press each one into a ramekin. Evenly fill each ramekin with the chicken and veggie mixture, then top with the cheese. Bake until the cheese starts to brown and bubble and the biscuit dough is cooked through, 25 to 30 minutes. Garnish with the parsley.

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
• Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
• Mash butter with dill, capers, lemon zest and juice.
• Puree butter with mango chutney and curry powder.
• Puree butter with maple syrup and adobo sauce.

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.

Steps:

• In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
• Bake in the preheated oven until biscuits are browned, about 30 minutes.

Steps:

• Make stock:
• Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
• Make filling:
• Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
• Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
• Make biscuit crust and bake pie:
• Preheat oven to 400°F with rack in middle.
• Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
• Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.