Skillet Chicken Pot Pie with Biscuit Crust
7 years ago
I had a chicken breast, I had a can of biscuits and I always have carrots and celery and onion in the house. A chicken pot pie seemed falls and I made it for dinner last night!
In my cast iron skillet, I sautéed 2 stalks celery, a half an onion chopped, and 2 carrots sliced in a bit of oil. Once done to my liking, I added flour and stirred and then chicken brother until it was thick. I added some cream, about 3/4 cup frozen peas, the shredded chicken and stored all together. I then cut the biscuits in fourths and put them on top of the chicken mixture, brushed them with egg wash and sprinkled chopped parsley on top. I baked it at 375 until the biscuits were brown. It was yummy! And we have at least half left over for another meal.
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7 years ago
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No soup chicken pot pie.
Comments (7)Made this one just before Christmas and it is excellent! I omitted the frozen little onions because I don't like them. Ina Gartens Chicken Pot Pie 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Linda...See MoreChicken pot pie from scratch (or almost)?
Comments (12)As Annie mentioned, I cook chicken specifically to make a chicken pot pie. I don't care for it made from leftover chicken. I top it with a thyme pastry, puff pastry or homemade biscuits. Chicken Pot Pie Pie can be topped with herbed crust , Puff pastry, or topped with biscuits. Dough 1 1/2ý cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes. Here is a link that might be useful: Chicken Pot Pie with Crust Options...See MoreChicken or turkey pot pie
Comments (11)This is the only recipe I will use ever again. It is delicious, supposed to be a knock off of Marie Calendar's recipe. CHICKEN POT PIE 2 Cups Water 14 Ounces Boneless, Skinless Chicken Breasts, cut into �" pieces 1 Cup Diced Carrots, about 2 Carrots, 1 Cup Sliced Celery, about 2 Ribs 1 Cup Diced Onion, about 1 medium Onion 3 Tablespoons Chicken Bouillon Granules 1/2 Teaspoon Ground Black Pepper 4 Tablespoons Butter 4 Tablespoons Corn Starch 1 Tablespoon Flour 1 Cup Heavy Cream 1 Cup Frozen Peas In a large sauce pan or Dutch oven, combine the Water, Chicken Breast Meat, Carrots, Celery, and Onion. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add Chicken Bouillon, Pepper and Butter. Stir Flour and Corn Starch into the Cream, and stir into the Chicken Mixture. Simmer another 3 minutes, or until thickened. Add Peas and remove from heat. Place prepared crust into a 9" pie plate and ladle in the filling, top with a second crust, cut in several vents for steam. Seal crust and flute edges. Place on a baking sheet and bake in a preheated 400 degree oven for 40 minutes, or until crust is golden and filling is bubbly. Let stand 15 minutes before serving. Steve...See MoreChicken Pot Pie
Comments (12)Here is my favourite, great made with the or . I vary the veggies using sweet potato turnip, green beans and peas and omitting the carrots. No reason why you couldn't make a double crust. I like to make individual pies. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Pot Pie With Herbed Crust ================================= Pie can be topped with herbed crust or with Puff pastry Dough 1 1/2 cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper . Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes....See More
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