Best Lemony Chicken Pot Pie With Parsley Biscuit Crust Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

LEMONY CHICKEN POT PIE WITH PARSLEY BISCUIT CRUST

Steps:

• Preheat the oven to 400°F Lightly grease one 2-qt baking dish (or 6 1-cup ramekins) with olive oil.
• To prepare the biscuit dough, whisk the 1 1/4 c flour, baking powder, salt, and parsley in a medium bowl. Cut in the cold butter and work it in with your fingertips or a pastry blender until the mixture resembles soft bread crumbs. Add the milk, stirring just until the dough comes together. Set aside.
• Cut the chicken breasts into large bite-size pieces. Toss the pieces in a bowl with the 1/4 c flour and 1 teaspoon each of salt and pepper. Set aside.
• Heat 1 tbsp olive oil in a large Dutch oven or sauté pan over medium-high heat. When the oil is shimmering and giving off wisps of smoke, add the chicken and brown for about 6 minutes, turning halfway through. Remove the chicken and set aside.
• Reduce the heat to medium. Add the onion, fennel, and garlic. Cook until vegetables soften, about 5 minutes. Add the potatoes and increase the heat up slightly. Cook 3-4 minutes, then add the lemon zest, lemon juice, and wine and bring to a simmer, scraping up any brown fond from the bottom of the pan. Add the peas and carrots, the broth and the chicken, and season the stew with 1 teaspoon of salt and plenty of black pepper to taste.
• Spread the stew in the prepared baking dish or ramekins. Drop the biscuit dough on top in 6 to 8 evenly spaced mounds (or drop one generous spoonful on each ramekin) and sprinkle the Parmesan cheese over the top. Bake, uncovered, about 40 minutes, until the chicken is fully cooked and the biscuits are golden.

CHICKEN BISCUIT POT PIE

Steps:

• To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
• To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
• Preheat the oven to 450 degrees F.
• Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
• Add broth, potatoes, carrots and beans.
• Bring to a boil.
• Reduce heat to medium-low.
• Simmer for 12 minutes, partially covered.
• Potatoes should be a bit undercooked.
• Remove from heat.
• Combine condensed soup and flour in a small bowl.
• Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
• Stir well.
• Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
• Prepare biscuit crust.
• Combine flour, baking powder, sage and salt.
• Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
• Stir in milk.
• Form the dough into a ball, adding a bit more flour if too sticky.
• On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
• Place dough on top of chicken mixture.
• Prick dough with a fork several times.
• Bake at 400 F for 25 minutes, until crust is golden brown.
• Let stand for 5 minutes.
• Serve.

CHICKEN POT PIE

Steps:

• Mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth& margarine and place in a caserole dish.
• Roll biscuits until flat and piece together to cover the top of the mixture.
• Bake on 350 degrees for 1 hour or until browned.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.