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    You are in: Home / Recipes / Biscuit-Topped Chicken Pot Pies / Pies Recipe
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    Biscuit-Topped Chicken Pot Pies / Pies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    Manami's Note:

    A grown up take on a childhood favorite. I found this in the Sunset Magazine, 01/2007 issue. One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8 to 10-oz ovenproof containers for this recipe. We made it in large(commercial kitchen size)ovenproof casseroles and it turned out marvelously, of course we made changes that only affect us, so I didn't post them.

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    Ingredients:

    Servings:

    Units: US | Metric

    egg wash

    • 1 egg yolk, whisked with
    • 1 tablespoon milk

    Directions:

    1. 1
      Preheat oven to 425ºF.
    2. 2
      TO PREPARE BISCUITS:.
    3. 3
      To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
    4. 4
      Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
    5. 5
      Stir in cheese and sage.
    6. 6
      In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
    7. 7
      Lightly flour a counter, a rolling pin, and your hands.
    8. 8
      Divide dough into 2 balls.
    9. 9
      Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
    10. 10
      Repeat with second ball.
    11. 11
      Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
    12. 12
      PREPARE CHICKEN & VEGETABLES;.
    13. 13
      In a medium saucepan over high heat, bring chicken stock to a boil.
    14. 14
      Add carrots, potatoes, and celery.
    15. 15
      Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
    16. 16
      Drain vegetables, reserving stock; set both aside separately.
    17. 17
      In a large Dutch oven melt salted butter over medium heat.
    18. 18
      Add onion, cook until golden, 6-8 minutes.
    19. 19
      Add mushrooms; cook 5 more minutes.
    20. 20
      Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
    21. 21
      Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
    22. 22
      Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
    23. 23
      Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
    24. 24
      FINAL ASSEMBLY & BAKING:.
    25. 25
      Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
    26. 26
      Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.
    27. 27
      Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
    28. 28
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Biscuit-Topped Chicken Pot Pies / Pies

    Serving Size: 1 (405 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 611.2
     
    Calories from Fat 260
    42%
    Total Fat 28.9 g
    44%
    Saturated Fat 15.9 g
    79%
    Cholesterol 173.2 mg
    57%
    Sodium 1258.0 mg
    52%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.1 g
    20%
    Protein 30.2 g
    60%

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