I’ve made this recipe numerous times…toppingwith puff pastry rounds or biscuits. This month’s Improv Challenge ingredients are peas and carrots, so his favorite chickenpotpie came to mind
The post ChickenPotPiewith Cheddar Dill Biscuits appeared first on Mom Loves Baking. Then you stir in frozen peas, corn, shredded chicken, chopped potatoes, pearl onion, hot sauce and nutmeg
In medium bowl, mix chicken and sauce. Stir in chicken mixture and broth. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown
I don't love it when it comes with too many peas, or a leathery, greasy pastry top, but if it has a quality pastry (which hasn't been allowed to get soggy), or better still, a biscuittopping, then it has got to be right up there with my favourite comfort foods
I love this ChickenPotPiewith Savory Crumb Topping because it combines classic ingredients such as carrots, sweet peas, and pearl onions with a few surprises like mushrooms that are sautéed with a touch of soy sauce and tomato paste to enhance the pie’s savory properties
Add the vegetable-chicken mixture with the sauce. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them
Top with second crust. Stir in chicken and mixed vegetables. Spoon chicken mixture into crust-lined pan. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning
Unroll the pie dough onto a baking sheet and sprinkle with pepper and pinch of poultry seasoning. I completely ignore them, and serve him pasta loaded with mushrooms and pine nuts
Split the warm biscuitswith a fork. Place some shredded chicken on the bottom buns, top with some potpie filling and schmear the sweet pea pesto on top
Brush the chickenwith olive oil, and season with salt and pepper and Herbs de Provence. Last January I posted a version of this recipe made with puff pastry
Bursting with flavorful veggies and tender chicken, all wrapped in a thyme-accented crust … they’ve got all the comforting, homestyle goodness of traditional chickenpotpies, but are more nutritious and totally portable
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