Best 3 Chicken Pot Pie With Grands Biscuit Topping Recipes

BISCUIT-TOPPED CHICKEN POT PIE

Steps:

• Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. 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. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
• In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
• Biscuits:.
• In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

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 POT PIE WITH BISCUIT TOPPING

Steps:

• 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 in the liquid.
• Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
• Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
• Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
• Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
• Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
• Season with salt and pepper and place in a deep 2 quart baking dish.
• Top the mixture with the hard boiled egg slices.
• Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
• Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
• *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.