Best Tea Biscuit Wrapped Chicken Pie Recipes

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.

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.

CHICKEN BISCUIT POTPIE

Steps:

• Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. , Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

CHICKEN AND BISCUIT POT PIE

Steps:

• To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
• Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
• Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
• To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
• Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.