Growing Up we had a lot of Chicken and Biscuit Casseroles....
I can't say that I was a big fan of it either. Maybe we just had it too much, just like having a Sunday Roast with carrots and potatoes. Yes, every Sunday... almost. But isn't that memories are for? Not to repeat them?No, I think not. I am realizing more and more to search the Internet for what I like to call a "re-do". You can find so many tantalizing recipes of things you make all ready. They just vamped it up a little. So I want to introduce my "re-do" of Chicken and Biscuit. It is Chicken and Biscuit Pie. I give this recipe a A++++++. Simply delicious!
Check out what I did:
- Cooked a whole chicken in crock pot with onions and baby carrots.
- Added some chicken broth to the crock pot.
- Used the onions and carrots that were all ready cooked all day to the recipe.
- Used the broth from the crock pot to the recipe.
- Used corn instead of the peas.
- Added garlic powder and Rosemary {Simply yummy!}
- Baked the dish on 375 degrees for 40 minutes and it turned out perfect. Reviews on the dish stated that cooking it too high for a short time did not cook the biscuit on the bottom well.
Ingredients
- 1/3 cup butter
- 1 onion, chopped
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen green peas
- 1 cup frozen diced carrots
- 2 cups cooked, shredded chicken meat
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 5 tablespoons shortening
- 3/4 cup milk
Directions
- Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
- In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
- In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
- Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.
Nutritional Information 
Nutritional Information
Chicken Biscuit Pie
Servings Per Recipe: 5
Amount Per Serving
Calories: 615
- Total Fat: 29.7g
- Cholesterol: 86mg
- Sodium: 1264mg
- Total Carbs: 57g
- Dietary Fiber: 4.1g
- Protein: 29.3g
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