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
WINTER-VEGETABLE POTPIE WITH CHEDDAR-BISCUIT TOPPING
You won't even notice this hearty potpie is meatless. You can also make the fluffy Cheddar Biscuits without the potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees. Make filling: In a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20 to 25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450 degrees.
- Meanwhile, make topping: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
- In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.
WINTER VEGETABLE POT PIE WITH CHEDDAR-BISCUIT TOPPING
This is such a delicious dinner for any meal - we all love it here, and the biscuit topping is so-o-o-o-o good!!
Provided by Chef mariajane
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
- Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
- In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.
POT PIE CASSEROLE WITH A BISCUIT TOPPING.
Make and share this Pot Pie Casserole With a Biscuit Topping. recipe from Food.com.
Provided by Sierra Silver
Categories Savory Pies
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
- Drain; shock with cold water and allow draining.
- In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
- Pour into greased 13 x 9 - inch baking dish.
- Bake at 350 for 55-60 minutes or until hot.
- In separate bowl, combine flour, baking powder and salt.
- Cut in shortening until mixture resembles small peas.
- Add milk; knead dough on lightly floured surface.
- Shape dough into 13 x 9 - inch shape.
- Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.
Nutrition Facts : Calories 391.7, Fat 16.6, SaturatedFat 5, Cholesterol 25.4, Sodium 515.2, Carbohydrate 46.4, Fiber 4.6, Sugar 2.7, Protein 15.5
BISCUIT TOPPING FOR POT PIE
I'm posting this so I don't keep losing it. My mom made this often - it's a buttery biscuity topping. It doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. It comes out all golden brown and tasty. The pot pie part I make with leftover chicken, some frozen mixed veggies, and either leftover gravy or cream of chicken soup.
Provided by JoyceJoann
Categories Savory Pies
Time 1h
Yield 1 potpie, 6 serving(s)
Number Of Ingredients 5
Steps:
- mix together, pour over pot pie, bake @350 for 45 minute.
Nutrition Facts : Calories 275.8, Fat 17.1, SaturatedFat 10.7, Cholesterol 46.4, Sodium 409.9, Carbohydrate 25.9, Fiber 0.8, Sugar 0.1, Protein 4.7
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