Chicken Pot Pie With Biscuits Recipes

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Chicken Biscuit Pot Pie image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield about 4 to 6 main course servi

Number Of Ingredients 27

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Canned Biscuits: The Secret Ingredient to Quick and Easy Chicken Pot Pie. Yup biscuits. Preferably canned biscuits, because it takes …

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Total Time 35 mins

  • In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
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Remove the chicken, shred, and set aside. Reserve broth that the chicken cooked in. Meanwhile, sauté onions, carrots, and celery in butter until …

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Calories 301 per serving
Category Main Course

  • Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
  • Add the uncooked chicken breast and 3 cups chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
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CHICKEN AND BISCUIT POT PIE RECIPE | ELLIE KRIEGER | FOOD …
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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 …

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Steps 5
Difficulty Easy

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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 …

5/5 (825)
Calories 412 per serving

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CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
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Hide Images. 1. Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well …
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CHICKEN POT PIE WITH BISCUIT CRUST RECIPE - FOOD.COM
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Putting it together: Preheat oven to 425 degrees. Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust). Lay crust over mixture and press …

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Calories 324 per serving

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HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST RECIPE
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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 …

4.5/5 (14)
Total Time 55 mins
Category Savory Pies
Calories 411 per serving

  • In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
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Preheat oven to 375°F, with rack at center. Heat a deep skillet over medium to medium-high heat with oil, 1 turn of the pan, and butter. Melt butter, then add the peppers, …
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Gradually, stir in the milk and the chicken broth. Simmer the mixture until thickened, about 5 minutes. Add chicken and peas. Simmer a few more minutes until it reaches the …
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Preheat the oven to 400°F (200°C). Remove the meat from the rotisserie chicken and shred, discard the skin and bones or saving to make stock. Pour the melted butter into a 9 x …
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Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. …
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directions. Brown the chicken. Cook the biscuits according to the directions on them. Add all the ingredients except for the biscuits and cheese. Add 1/2 C water. Stir until blended. Cover and …
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I would recommend the "flaky" style, pulling 4 biscuits in half to cover the top of the pot pie, and cooking the rest for dipping in the gravy. :) Put the top on the casserole dish, and …
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Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside. Reserve 4 cups of the broth in the pot; discard the cooked vegetables. …
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This pot pie is super easy because it uses biscuits as the crust! Frozen veggies and precooked rotisserie chicken can also cut down on the time. It's a great comfort food …
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Mom's Fabulous Chicken Pot Pie with Biscuit Crust . 4 days ago allrecipes.com Show details . Recipe Instructions Preheat oven to 350 degrees F (175 degrees C).Melt butter in a skillet …
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Lightly grease a 2- to 3-quart casserole dish, 9" x 13" baking pan, or equivalent. While the oven is preheating, prepare the filling. To make the filling: Heat the butter over medium heat until it's …
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Place the chicken in 2 quart saucepan and add enough water to barely cover. Bring to boil and then turn down the heat to simmer. Cover and simmer for 1/2 hour. Allow the chicken to cool …
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From yellowblissroad.com
Prep. Preheat the oven and grease a 2-quart baking dish. Cook Veggies – Melt butter and saute onions, carrots, and celery in a medium pan, then add the garlic, peas …
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Season with 1 and 1/2 teaspoons salt, 1 teaspoon pepper, and 1/2 teaspoon celery seed. Cook, stirring occasionally for 3-4 minutes, or until it has reached a thicker consistency. …
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Apr 03, 2019 · In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer …
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