The part about this particular chickenpotpie that made me swoon, however, wasn't the creamy (i. I first came across "Aunt Cleo's ChickenPie" while digging through my fiancé's tattered purple recipe folder, filled to the brim with handwritten index cards that his mother, Tina, had originally sent with him to college
I've had trouble in the past overcooking both chicken and biscuits but now I've learned to take them out before I think they're done and it's much much better
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
ChickenPotPie, with a Biscuit Crust. Stir in the chicken and the flour, using a silicone spatula or wooden spoon to stir well, so that veggies and meat are evenly coated with flour
Keep an eye on the biscuits as they’re cooking – if you think that the biscuits are getting too brown on top, just cover them very loosely with foil while you finish baking the dish
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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