BISCUIT CRUST RECIPES

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CHICKEN POT PIE AND POT PIE CRUST RECIPE - FOOD.COM



Chicken Pot Pie and Pot Pie Crust Recipe - Food.com image

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut into small pieces or cubes
1 (16 ounce) bag frozen peas and carrots
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk

Steps:

  • Crust: This is for just a top crust.
  • if you would like a top and bottom, double the recipe.
  • Combine dry ingredients and cut in butter until it resembles small peas.
  • Add milk all at one and stir just to moisten.
  • Pour out onto a floured surface and knead about 8 times.
  • Roll into desired shape, depending if you are using a round or square casserole dish.
  • If you are making two crusts, make sure you roll the bottom one larger.
  • Filling: Melt butter over low heat in a large saucepan.
  • Stir in flour, chopped onions, salt and pepper.
  • Cook until mixture is bubbly, stirring constantly.
  • Remove from heat and whisk in broth and milk.
  • Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
  • (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
  • Add chicken and frozen peas and carrots into the mixture and combine.
  • Remove from heat.
  • Putting it together: Preheat oven to 425 degrees.
  • Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
  • Lay crust over mixture and press into the inside edges of dish.
  • Make a couple slits in the center of crust with a sharp knife.
  • If you are doing a top and bottom crust, crimp edges to seal.
  • Bake for about 30 minutes, until golden brown.

Nutrition Facts : Calories 324.3, FatContent 18.5, SaturatedFatContent 11.3, CholesterolContent 48.1, SodiumContent 820.6, CarbohydrateContent 33, FiberContent 3.5, SugarContent 0.7, ProteinContent 8.5

LOBSTER POT PIE WITH GRUYERE TARRAGON BISCUIT CRUST RECIPE ...



Lobster Pot Pie with Gruyere Tarragon Biscuit Crust Recipe ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 25

2 cups all-purpose flour
1 tablespoon baking powder 
1 tablespoon sugar 
1 teaspoon garlic powder 
1/2 teaspoon kosher salt 
1 stick (1/2 cup) chilled unsalted butter, cut into small cubes 
1 1/2 cups grated Gruyere cheese 
2 tablespoons minced fresh tarragon 
1 1/4 cups buttermilk 
Flaky sea salt, for topping
3 tablespoons unsalted butter
2 medium carrots, diced 
1 medium yellow onion, diced 
1 cup frozen peas 
1 cup corn (fresh if in season, frozen if not) 
5 tablespoons all-purpose flour 
2 cups chicken stock 
1 cup clam juice 
1/2 cup sherry 
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
Zest and juice of 1 lemon 
1 pound cooked lobster meat, chopped 
1 cup heavy cream 
A few dashes of hot sauce 

Steps:

  • For the biscuits: Preheat the oven to 375 degrees F.
  • Whisk together the flour, baking powder, sugar, garlic powder and kosher salt in a large mixing bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until pea-sized (or pulse in a food processor). Stir in the cheese and tarragon. Make a well in the center and stir in the buttermilk until just combined.
  • For the filling: Heat the butter in a large skillet over medium heat. Add the carrots and onions and cook until the onions are translucent and the carrots are tender, about 8 minutes. Stir in the peas and corn and cook for 1 to 2 minutes. Stir in the flour and cook about 2 minutes. Stir in the stock, clam juice, sherry, salt, pepper and lemon zest and juice. Bring to a low simmer and simmer until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream and hot sauce. Transfer the mixture to a 9-by-13-inch casserole dish.
  • Drop the biscuit dough by heaping tablespoons on top of the lobster mixture. Sprinkle with flaky sea salt. Bake until the casserole is bubbly and the biscuits are golden brown, about 40 minutes.

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