Best Cheesy Biscuit Pot Pies Recipes

Cheesy Biscuit Pot Pies image

Provided by Bev Weidner

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt
One 12-ounce package frozen mixed vegetables, thawed
1/3 cup milk
2 teaspoons all-purpose flour, plus more for dusting
One 16.3-ounce tube refrigerated biscuit dough (8 biscuits)
2 cups grated white Cheddar (about 8 ounces)
Fresh flat-leaf parsley, for garnish

Steps:

Preheat the oven according to the temperature on the biscuit tube.
Heat the oil in a medium skillet over medium-high heat. Sprinkle the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 minutes. Transfer the chicken to a plate and let rest a few minutes, then give it a good chop.
Combine the chicken with the vegetables, milk, flour and some salt in a large bowl.
Roll out each biscuit on a lightly-floured surface until about 5 inches wide, then lightly press each one into a ramekin. Evenly fill each ramekin with the chicken and veggie mixture, then top with the cheese. Bake until the cheese starts to brown and bubble and the biscuit dough is cooked through, 25 to 30 minutes. Garnish with the parsley.

Porky Pot Pie with Cheesy Drop Biscuits image

Provided by Nancy Fuller

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
Kosher salt and ground black pepper
2 tablespoons olive oil
1 red onion, cut into medium dice
4 cloves garlic, chopped
1 tablespoon dried oregano
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
1/2 cup cognac
6 cups chicken broth or stock
1/2 cup heavy cream
3 cups chopped kale
4 medium carrots, cut into 1-inch pieces
1 pound small red potatoes, halved
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons baking powder
2 tablespoons sugar
3/4 cup milk, plus for brushing
1 large egg, lightly beaten
3/4 cup grated Monterey Jack
3 tablespoons unsalted butter, melted

Steps:

For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
For the biscuit topping: Preheat the oven to 400 degrees F.
In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
Bake until the biscuit topping is golden and cooked through, 15 minutes.