CHICKEN POT PIE BISCUIT CRUST 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

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

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