CHICKEN POT PIE WITH DROP BISCUITS RECIPES

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST RECIPE ...

Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe ... image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 pot pie

Number Of Ingredients 15

Ingredients

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
? cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
? cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, CarbohydrateContent 44.7 g, CholesterolContent 120.4 mg, FatContent 31.2 g, FiberContent 3.5 g, ProteinContent 27.1 g, SaturatedFatContent 13.6 g, SodiumContent 1026.1 mg, SugarContent 10.4 g

CHICKEN AND BISCUITS POT PIE RECIPE - BETTYCROCKER.COM

Chicken And Biscuits Pot Pie Recipe - BettyCrocker.com image

You don’t need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 19

Ingredients

1 1/2 cups Immaculate Baking Co.™ Organic All-Purpose Flour
2 teaspoons baking powder
1 teaspoon sea salt
1/4 cup cold butter, cut into pieces
1/2 cup shredded Cheddar cheese (2 oz)
3/4 cup cold buttermilk
1/2 cup butter
1 package (8 oz) fresh cremini mushrooms, quartered
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1/2 cup Immaculate Baking Co.™ organic all-purpose flour
2 1/2 cups chicken broth
3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)
1/2 cup coarsely chopped carrots
3 cups chopped cooked chicken
1 1/4 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup frozen baby sweet peas
1/2 cup heavy whipping cream

Steps:

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

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