Best Biscuit Topped Chicken Pot Pie Recipes

BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
• Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
• In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
• Biscuits:.
• In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

BASIL BISCUIT TOPPED CHICKEN POT PIE

Steps:

• For the Base: Combine all ingredients in a medium mixing bowl
• Spread evenly in a 8 x 8 casserole dish
• For the Biscuit Topping:
• Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
• Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
• Stir in just enough water so dough leaves side of bowl and forms a ball
• (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
• Knead lightly 20 to 25 times
• Roll or pat 1/2 inch thick
• Spread over filling and brush with egg
• Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

BISCUIT-TOPPED CHICKEN POT PIE SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
• Bake in the preheated oven until golden brown, 13 to 16 minutes.
• While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
• Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
• Serve immediately with a biscuit on top of each bowl.

HERB BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
• Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
• Preheat the oven to 375.
• Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
• Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
• Toss in the herbs and add 1-1/4 cup buttermilk.
• Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
• Form into a ball, wrap in plastic wrap, and refrigerate until needed.
• Set the chicken aside to cool until cool enough to handle.
• Reserve 5 cups of the poaching liquid.
• Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
• Cook about 10 minutes, or until light brown.
• Add the flour and cook until light brown, about 3 minutes, stirring constantly.
• Whisk in the reserved broth, 1 cup at a time.
• Continue whisking and bring to a low boil.
• Add the peas, sage, and salt and pepper.
• Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
• Remove the skin from the chicken and discard.
• Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
• Pour the vegetable mixture into a 9x13-inch baking dish.
• Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
• Beat together the egg and milk; brush over the biscuits.
• Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• 1. In a medium saucepan, over high heat, bring chicken stock to a boil. Add carrots, potatoes, & celery. Lower heat to medium and cook till vegetables are tender, 5 to 7 minutes. Drain vegetables; reserving stock. Set both aside separately. 2. In a large, heavy bottom saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 Tbs. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly, among 6 or 7 ovenproof containers (8 to 10 Oz. each) leaving the top 1/4 inch unfilled. 3. Preheat oven to 425 deg. To make biscuit topping, sift remaining 2 cups flour baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to make a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms. 4. Lightly flour a counter, a rolling pin, and your hands. Divide dough into two balls. Roll out first ball to 1/4 inch thickness, then use a 2 1/2 inch biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball. 5. Place 3 rounds of dough on each pot pie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put pot pies on a cookie sheet lined with aluminum foul, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes. 538 cal, 42% from fat (225 cal), 28 G protein, 25 G fat (13 G saturated), 51 G carbohydrates (3.5 G fiber), 1,034 mg sodium, 160 mg chol

BISCUIT TOPPED CHICKEN POT PIE

Steps:

• In a sauce pan combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables.
• De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt margarine in a saucepan; stir in flour until smooth.
• Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.
• Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to ½ inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.