CHICKEN AND BISCUIT POT PIE RECIPE | ELLIE KRIEGER | FOOD ...
Provided by Ellie Krieger
Categories main-dish
Total Time 1 hours 5 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 23
Steps:
- To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
- Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
- Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
- To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
- Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
Nutrition Facts : Calories 400, FatContent 17 grams, SaturatedFatContent 5.7 grams, CholesterolContent 82 milligrams, SodiumContent 600 milligrams, CarbohydrateContent 31 grams, FiberContent 5 grams, ProteinContent 31 grams
SKILLET CHICKEN BISCUIT POT PIE RECIPE - PILLSBURY.COM
The key to this easy, yummy homemade chicken pot pie is scratch filling with Pillsbury™ Grands!™ biscuits on top!
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
- Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
- Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 430 , CarbohydrateContent 40 g, CholesterolContent 65 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 8 g, TransFatContent 1 g
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