PIE IRON RECIPES WITH BISCUIT DOUGH RECIPES

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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

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

NEW ENGLAND CHICKEN POT PIE WITH BISCUIT CRUST | LODGE ...



New England Chicken Pot Pie With Biscuit Crust | Lodge ... image

This hearty pot pie is filled with chicken, mushrooms, peas, and carrots then topped with a delightful biscuit crust.

Provided by Jim Villas

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 17

2 tablespoons of butter
2 of medium onions, diced
1 of celery rib, diced
1 of large carrot, diced
3 cups of cubed (1-inch) cooked chicken
1 ½ cups of fresh or frozen green peas
1 cup of diced fresh mushrooms
of Salt and freshly ground pepper
¼ cup of vegetable shortening
¼ cup of all-purpose flour
1 ½ cups of chicken broth
1 cup of half-and-half
2 cups of all-purpose flour
1 tablespoon of baking powder
½ teaspoon of salt
¼ cup of chilled vegetable shortening
1 cup of whole milk

Steps:

  • Grease a 2 Quart Cast Iron Serving Pot.
  • Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the chicken, peas, and mushrooms, season to taste with salt and pepper, and set aside.  
  • In a medium saucepan, melt the shortening over medium heat, sprinkle the flour over the top, and stir constantly for 3 minutes; don’t let the roux color. Remove from the heat and gradually add the broth and half-and-half, stirring constantly until well blended. Return the mixture to the heat and cook, stirring constantly, until the sauce thickens. Pour over the chicken and vegetables in the casserole.
  • Preheat the oven to 425 degrees Fahrenheit.
  • Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just until the dough forms a ball. Transfer to a lightly floured work surface, knead about 8 times, then pat the dough out about ? inch thick. Cut the dough to fit the top of the casserole, drape it over the filling, and secure the edges by crimping them. Cut a few vents in the top with a sharp knife and bake until the crust is nicely browned and juices are bubbling up through the vents, about 25 minutes.  

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