Chicken Biscuit Potpie

INGREDIENTS

1x
2x
3x
2 cups Chicken (cooked and shredded)
3 cups Mixed vegetables (I used corn, carrots, green beans, and peas)
4 tablespoons Butter
½ cup All purpose flour
1 ½ cup Milk
2 cups Chicken broth
1 can Cream of chicken soup
1 teaspoon Italian seasoning
1 package Canned biscuit dough
INSTRUCTIONS

Start by cooking vegetables until tender. I cooked mine according to the package directions then set aside.
Meanwhile, melt butter in a pot. Add flour and whisk. Slowly add milk and broth and whisk until combined and a thick sauce has formed.
Add cream of chicken soup and Italian seasoning. Whisk again until well combined.
Add chicken and prepared veggies to this and mix once again. Add to the bottom of your prepared casserole dish.
Cook biscuits according to package directions.
Add biscuits to the top of your casserole dish and serve.

IngredientsFilling

2 teaspoons canola oil

1 small onion, chopped

1 16-ounce bag frozen mixed vegetables, thawed

½ cup all-purpose flour

1 teaspoon dried thyme

1 14-ounce can reduced-sodium chicken broth

¾ cup nonfat milk

3 cups chopped cooked chicken breast (see Tip)

⅓ cup chopped flat-leaf parsley

½ teaspoon freshly ground pepper

¼ teaspoon salt
Biscuits

1 ¼ cups whole-wheat or white whole-wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 ½ teaspoons sugar

¼ teaspoon salt

4 tablespoons cold unsalted butter, cubed

5 tablespoons canola oil

¾ cup nonfat milk
DirectionsInstructions Checklist
Step 1
To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.

Step 2
Preheat oven to 350 degrees F.

Step 3
To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they'll only partially cover the top).

Step 4
Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.

Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping.
Filling:

4 tablespoons salted butter
a few sprigs of thyme
2 shallots
4 carrots, peeled and sliced thinly (about 2 cups)
4 celery stalks, chopped (about 1 cup)
1/4 cup flour
splash of dry white wine (optional)
2 cups whole milk
1 1/2 cups chicken broth
4 cups shredded chicken (I use a rotisserie chicken)
2 cups frozen peas
1 teaspoon salt
squeeze of lemon juice, black pepper, etc.
INSTRUCTIONS
Prep: Preheat the oven to 425 degrees.
Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
Filling: Melt the butter in a large oven-safe Dutch oven or pan. 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. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

Ingredients
2 pounds boneless skinless chicken breasts cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 cup yellow onion chopped
2 stalks celery chopped
2 carrots chopped
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
2 teaspoons dried thyme
1/4 cup all-purpose flour
1 cup milk
1 1/2 cups chicken stock
1 cup frozen peas
16.3 ounce can refrigerated biscuits
1 egg
2 tablespoons water
2 tablespoons butter melted
Fresh thyme for garnish
Instructions
Preheat the oven to 375 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
Place chicken in a mixing bowl and season with salt and pepper. Toss to coat, being sure every piece is well seasoned.
Heat olive oil in a large skillet over medium heat. Add chicken to the pan and cook for 5-8 minutes or until no longer pink. Transfer the cooked chicken to a bowl with all the juices and seasonings; set aside.
Add butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic. Cook until transparent and tender about 3- 5 minutes. Add the salt, pepper, poultry seasoning, and thyme, and mix. Cook for 2 more minutes.
Add flour to the onion mixture and mix to coat. Whisk in milk and chicken stock until well blended. Continue whisking until it comes to a boil. Reduce heat to medium-low and allow the mixture to thicken and reduce, about 2 minutes.
Add chicken and its juices to the skillet, along with the peas, and mix well. Remove from heat.
Transfer mixture to the prepared baking dish. Top mixture with biscuits, placing them evenly on top. In a small bowl, beat together egg and water. Brush egg mixture on top of the biscuits.
Bake casserole for 20 minutes or until mixture is bubbling and the top of the biscuits are golden brown.
Remove from the oven and let cool for 5 minutes. Brush melted butter on top of the biscuits and allow it to cool for another 5 minutes before serving. Garnish with fresh thyme leaves, if desired.

Restaurant Style Chicken Curry.

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Good Chicken Biscuit Potpie is the most fundamentally satisfying of all foods; and good with fresh butter, the greatest of feasts.

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1 can Pilsbury Grands Biscuits 8 biscuits. 2 tablespoons butter. 1 small package frozen veggie mix: carrots, peas, corn and green beans. 2 chicken breasts cooked and shredded. 1-2 cups chicken broth adapt to your preference. 1 can Cream of Chicken Soup regular size. salt and pepper to taste