CHICKEN POT PIE WITH HOMEMADE BISCUITS RECIPES

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CHICKEN POT PIE IX RECIPE | ALLRECIPES



Chicken Pot Pie IX Recipe | Allrecipes image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Chicken Pot Pie

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 9-inch pie

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, CarbohydrateContent 30.4 g, CholesterolContent 54.9 mg, FatContent 23.9 g, FiberContent 3.3 g, ProteinContent 18.4 g, SaturatedFatContent 9.1 g, SodiumContent 517 mg, SugarContent 3.2 g

CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN



Chicken Pot Pie with Biscuits - Kristine's Kitchen image

This chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.

Provided by Kristine

Categories     Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 18

1/4 cup unsalted butter (4 tablespoons)
1 yellow onion (chopped (1 1/2 cups))
3 carrots (chopped small (2 cups))
3 ribs celery (chopped small)
2 cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
1 3/4 cups low sodium chicken broth
1 cup milk
2 cups shredded or chopped cooked chicken
1 cup frozen peas
2 cups flour (I used 1 cup of all-purpose flour plus 1 cup of white whole wheat)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter (cut into small cubes)
3/4 cup whole milk (plus more for brushing)

Steps:

  • Preheat oven to 425 degrees F.
  • Make the Filling
  • Make the Biscuits

Nutrition Facts : ServingSize 1 /5 recipe, Calories 692 kcal, CarbohydrateContent 65 g, ProteinContent 44 g, FatContent 29 g, SaturatedFatContent 16 g, CholesterolContent 147 mg, SodiumContent 879 mg, FiberContent 8 g, SugarContent 12 g

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