Best 2 Moms Fabulous Chicken Pot Pie With Biscuit Crust Recipes
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
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 Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
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, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It's full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.
Provided by Pam
Categories Chicken Pot Pie
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
- Stir in peas, flour, parsley, and thyme 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. Stir in cooked chicken, and season with salt and pepper.
- Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.
- Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.3 g, Cholesterol 64.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 19.6 g, SaturatedFat 10 g, Sodium 708.2 mg
- Use a large pot or Dutch oven to cook the pie filling so that there is plenty of room for the vegetables and liquid
- Cut the vegetables into uniform pieces so that they will cook evenly
- Brown the chicken before adding it to the pot to help develop flavor
- Add the vegetables to the pot and cook them until they are softened
- Add the flour to the pot and cook it for a few minutes to help thicken the gravy
- Add the broth and bring the mixture to a boil
- Reduce heat and simmer the pie filling until the chicken is cooked through and the vegetables are tender
- Make the biscuit crust in a separate bowl and then drop it by spoonfuls onto the hot pie filling
- Bake the pie until the crust is golden brown and the filling is bubbly
- Let the pie cool for a few minutes before serving
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