CHICKEN BISCUIT PIE RECIPES

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CHICKEN AND BISCUIT POT PIE RECIPE | ELLIE KRIEGER | FOOD ...



Chicken and Biscuit Pot Pie Recipe | Ellie Krieger | Food ... image

Provided by Ellie Krieger

Categories     main-dish

Total Time 1 hours 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 23

Nonstick cooking spray
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper 
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped 
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces 
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup lowfat buttermilk
2 tablespoons canola oil

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



Skillet Chicken Biscuit Pot Pie Recipe - Pillsbury.com image

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

1/2 cup butter
1 cup chopped onions
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 3 stalks)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 cups shredded cooked chicken
1 cup frozen sweet peas
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

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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