Pot pie recipe?

Question

I am thinking about making some sort of pot pie/cassarole, with biscuits for the top crust....anyone have any ideas?
Or, do you think I could just mix up some pot pie and put biscuits on top and bake it??

Answer 1

chicken breasts, boneless
2 cups rice
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury's crescent rolls
Note: Any vegetables you prefer can be used in this recipe


Preheat oven to 300°F.
Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).

Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.

Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.

If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.

Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.

Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.

Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.

Answer 2

Rachel Ray had a great crustless pot pie recipe, which you could put biscuits on top of. I've made it myself, but I just broke up my biscuits into the "soup" when I ate it. It was awesome. Her recipe is a 30-minute meal, but I converted it back to a slow cook method to get more flavor out of it. The link is below.

Answer 3

This is a recipe I came up with on my on and its pretty good.
I use a glass pie pan and some pre-made pie crust in the dairy aisle. I take chicken tenders and boil them in 2 cans of chicken broth while they are boiling I peel and dice 2 small red potatos.Get your oven pre-heated to 375. Let the pie crust get to room temp.I get a bag of mixed frozen veggies (corn,carrot,peas) I add the frozen veggies and potatos to the chick. broth mix and boil for 30 min. I pull the chicken out and cut it up and throw it back in. I whisk in some gravy flour to thicken up the mix. Spray your pie pan with Pam and put the pie shell in the pan. Pour the chick. mix in and put the top pie shell on, sealing the edges. Cut 4 slits in the top and bake for 30 min.

Answer 4

Chicken and Biscuit Pie
2 cups biscuit mix and about 1/2 cup milk
6 tablespoons butter
6 tablespoons flour
dash pepper
dash mace or nutmeg
1/2 teaspoon Worcestershire sauce
dash of fines herbes or thyme
1 cup half-and-half
1 1/2 cups chicken broth
12 small white onions, peeled, cooked, and drained
4 cups cooked diced chicken
1 1/2 cups frozen peas and carrots, cooked until just tender and drained


Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.
Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.

Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° until browned and done, about 25 to 30 minutes. Chicken pie serves 6.

Answer 5

I once had the most delicious seafood pot pie in that funky historical restaurant near the museum in Mystic, Connecticut. It seemed to me that there were plenty of seafood chunks, a few potatoes and carrots, maybe a few leeks in a pie, with the liquid part consisting of high quality lobster bisque and a splash of sweet sherry. Yum! I have never been able to duplicate it, but I'm willing to try if I can get good enough true lobster bisque locally.