Community Pick
Chicken Pot Pie with Biscuit Crust
"This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!"
photo by ChefLee
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
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6
ingredients
- 78.78 ml butter
- 78.78 ml all-purpose flour
- 78.78 ml chopped onion
- 2.46 ml salt
- 1.23 ml pepper
- 414.03 ml chicken broth
- 158.51 ml milk
- 709.77 ml cooked chicken, cut into small pieces or cubes
- 453.59 g bag frozen peas and carrots
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Crust
- 236.59 ml flour
- 7.39 ml baking powder
- 1.23 ml salt
- 44.37 ml butter
- 78.78 ml milk
directions
- Crust: This is for just a top crust.
- if you would like a top and bottom, double the recipe.
- Combine dry ingredients and cut in butter until it resembles small peas.
- Add milk all at one and stir just to moisten.
- Pour out onto a floured surface and knead about 8 times.
- Roll into desired shape, depending if you are using a round or square casserole dish.
- If you are making two crusts, make sure you roll the bottom one larger.
- Filling: Melt butter over low heat in a large saucepan.
- Stir in flour, chopped onions, salt and pepper.
- Cook until mixture is bubbly, stirring constantly.
- Remove from heat and whisk in broth and milk.
- Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
- (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
- Add chicken and frozen peas and carrots into the mixture and combine.
- Remove from heat.
- 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 into the inside edges of dish.
- Make a couple slits in the center of crust with a sharp knife.
- If you are doing a top and bottom crust, crimp edges to seal.
- Bake for about 30 minutes, until golden brown.
Questions & Replies
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how long in advance can the crusts be made and sit in refridgerator -
Hi, do you put the dough in the fridge after kneading? If so... For how long? Thank you
Reviews
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I made this last week one night after work and we fell in love with it. I followed the directions to the T except for adding 1/4 tsp sage & 1/2 tsp poultry seasoning. I fixed this in a round cassarole dish and the only thing that was wrong with it is I should have double it and made 2! It was just DH & myself and the little that was left over went in his lunch. Thanks Karen, we will be making this lots this winter. -
This crust recipe is delicious!
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We loved this! I cheated and used Grands biscuits for the top but other than that I followed the recipe, we did double it and glad we did.Oh I added some poultry seasoning a little cayenne. Baked in a 9x13 inch pan it came out perfectly.
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Everyone ate way too much and sneaked more in the middle of the night...so there were no leftovers for following day's lunches. Tweaks: added sage & used half & half Cooked in a 9x13 pan with double-crust recipe to cover just the top. Aluminum foil for the base because easier to clean up and even store. Like the many other reviews...the crust is great ~ it's like a biscuit cookie, not sweet.
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Delicious!
see 49 more reviews
Tweaks
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Added sage while cooking up the gravy; used 1.5 rotisserie chicken from Costco, remaining 1/2 was used to make a chicken sandwich for the cook :) ; instead of bouillon cubes / chicken broth i used "better than bouillon" roasted chicken; used half & half instead of milk.
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I loved this recipe! It was realy easy to make and it tasted wonderful. I had to make a couple of small adjustments due to what was one hand. I used cream of chicken soup and skipped the broth, milk, butter and flour mixture, and added garlic powder, onion powder. When cooking the chicken I seasoned it with a little creole seasoning. I also used a bag of corn, carrots and green beans instead of the peas and carrots and added a large chopped up cooked potato. I loved this and will be making it again!
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I 4got to add my photo made tis last night ?
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Already made Pie crusts I used bcuz I was in a hurry but it still came out good!
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
