EASY BISQUICK & BUTTERMILK CHICKEN POT PIE
This is heavenly beyond words! And so easy. It's from Kitchen Life, by Art Smith (who happens to be Oprah's private chef). Please note that I've slightly changed the recipe, adding more herbs and spices and more crust, because crust ROCKS. Also, please note that it's easy to simplify the recipe if even a little chopping seems like too much hassle. Simply replace the chicken breasts with already cooked chicken (from a can or from a deli) and, instead of chopping fresh vegetables, throw in some more frozen ones. It'll still be good, I promise!
Provided by CorriePDX
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven, and preheat oven to 350 degrees.
- Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
- Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
- Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
- Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
- Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
- You're done!
Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 10.2, Cholesterol 87.3, Sodium 765.4, Carbohydrate 54.4, Fiber 3.8, Sugar 9, Protein 30.2
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Soleman Dada
[email protected]I love the addition of buttermilk to this recipe. It gives the pie a tangy flavor that I really enjoy.
Marcus Neal
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Parves Sordar
[email protected]I'm not sure what I did wrong, but my pie crust turned out really tough. The filling was good, though.
Govinda Lamichhane
[email protected]This was the best chicken pot pie I've ever had! The crust was perfectly golden brown, and the filling was creamy and delicious.
Rehman tiktoker
[email protected]I'm not usually a fan of chicken pot pie, but this recipe changed my mind. It was so flavorful and comforting.
Maksuda Aktar
[email protected]This recipe is definitely a keeper! It's easy to make, and it's always a hit with my family and friends.
Devaraj Devaraj
[email protected]I thought this recipe was just okay. The filling was a little bland, and the crust was a bit soggy.
Sarah Beatrice
[email protected]The crust was a little bit too thick for my taste, but the filling was delicious.
Caden Davidson
[email protected]I love that this recipe uses buttermilk. It gives the pie a unique flavor that I really enjoy.
Sajib Modhu
[email protected]This was my first time making chicken pot pie, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the dish turned out delicious.
Kamoliddin Umarov
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Selina Kubunavanua
[email protected]This chicken pot pie was a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of buttermilk, which gave the pie a tangy twist.