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Sunday Chicken and Biscuit Potpie

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The busy holiday season is behind us and winter has settled in with its short days and cool temperatures. Arkansas families turn to food that is filling and makes you feel warm inside to nourish us through the cold days of winter. This recipe, called Sunday Chicken and Biscuit Potpie, is the perfect tummy-pleasing meal to gather ’round and eat with your family. You can find this, and other rib-sticking recipes, in the “What’s Cookin’ at First Security Cookbook.”

chicken pot pie in bowl

SUNDAY CHICKEN AND BISCUIT POTPIE

Prep Time: 45 minutes to an hour
Servings: 6

Filling Ingredients:

  • ¼ cup butter
  • 1 cup chopped onions
  • 1 cup peeled, thinly sliced carrots
  • ½ cup celery
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup half & half
  • ½ teaspoon pepper
  • 3 cups chopped chicken
  • One (9 ounce) package frozen peas, thawed

chicken pot pie ingredients

Biscuit Ingredients:
1 ½ cup self-rising flour
6 tablespoons cold butter
½ cup milk

Instructions:
1. Preheat oven to 450 degrees.
2. In a 10 ½ inch cast iron skillet, melt butter over medium heat.
3. Add onion, carrots, and celery. Cook until tender, or about 5 minutes.
4. Gradually add flour, stirring until smooth.
5. Cook for one minute while stirring.
6. Gradually add chicken broth and half & half.
7. Cook over medium heat, stirring constantly, until mixture thickens.
8. Stir in chicken, pepper and peas.
9. Cook stirring occasionally, until hot or about three minutes.
10. Reduce heat to low while preparing biscuits.

Chicken pot pie making crust

11. In a medium mixing bowl, cut butter into flour with pastry blender or two knives until butter is the size of small peas.
12. Add milk. Stir with fork until soft dough forms.
13. Turn dough onto floured surface and pat to ½ inch thickness.
14. Cut with biscuit cutter or into squares with knife or pizza cutter.
15. Place biscuits on hot filling.
16. Bake for 15 to 20 minutes or until biscuits are golden brown.
Tip – Place iron skillet over cookie sheet pan in case filling overflows skillet.

Nutritional Information Per Serving:
Calories: 527
Calories from Fat: 244
Sodium: 385 milligrams
Carbohydrates: 40.7 grams
Protein: 29.6 grams

 

CHEESEBURGER PIE

Prep Time: 1 hour
Servings: 6

Ingredients:
Unbaked pie shell
1 pound ground beef
¼ cup chopped onion
¼ cup chopped bell pepper
Oil, as needed
½ teaspoon oregano
1 teaspoon salt
¼ teaspoon pepper
8 ounces tomato sauce
¼ cup bread crumbs
1 cup grated cheddar cheese, or more to taste

Instructions:
1. In a 425 degree oven, bake pie shell until just set and partially browned, or about 10 minutes. Remove and set aside.
2. Reduce oven temperature to 350 degrees.
3. In a medium skillet, combine beef, onions and pepper. Brown, adding a small amount of oil if needed. Drain.
4. Add oregano, salt, pepper, tomato sauce, and bread crumbs to browned meat mixture.
5. Pour mixture into pie shell.
6. Top with grated cheese.
7. Bake at 350 degrees until well heated and cheese is melted, or about 15 to 20 minutes.

Nutritional Information per Serving:
Calories: 444
Calories from Fat: 191
Sodium: 1013 milligrams
Carbohydrates: 32.3 grams
Protein: 30.5 grams

GRANDMA’S CHICKEN POTPIE

Prep Time: 1 hour
Servings: 6

Filling Ingredients:
1/3 cup margarine or butter
½ cup Bisquick
1/3 cup chopped onion
¼ teaspoon black pepper
1/8 teaspoon thyme
1 ½ cup chicken broth
2/3 cup milk
1 ¾ cup cubed, cooked chicken pieces
One (28 ounce) can Veg-All

Crust Ingredients:
1 ½ cups Bisquick
3 tablespoons margarine or butter
3 tablespoons hot water

Instructions:
1. Preheat oven to 425 degrees.
2. In a large saucepan, melt butter. Whisk Bisquick into melted butter.
3. Add onions, pepper, thyme, broth and milk. Cook until thick and creamy.
4. Add Veg-All and chicken. Mix until well blended and heated through.
5. Into a 9 inch by 9 inch casserole dish, pour the chicken mixture. Set aside.
6. To make crust: In a medium mixing bowl, cut butter into Bisquick.
7. Add water and mix.
8. On wax paper dusted with Bisquick, roll out dough to size of casserole dish.
9. Place dough on top of filling, pressing crust to the edges.
10. Make two or three slits in the top of the crust.
11. Bake at 425 degrees until crust is browned, or about 15 to 20 minutes.

Nutritional Information per Serving:
Calories: 402
Calories from Fat: 219
Sodium: 853 milligrams
Carbohydrates: 26.3 grams
Protein: 19.4 grams

cookbook 1

Employees and customers of First Security Bank have contributed their favorite recipes to What’s Cookin’ at First Security, a cookbook that benefits Arkansas Foodbank. They are available at any First Security Bank location for $20.

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Arkansas Women Blogger member Mary Wood is a lifetime lover of words. She hails from the suburbs of Nimrod, Arkansas where she is co-owner and number one stacker of wood in her family's sawmill. She loves playing in the dirt and raising a zoo-load of animals on their family farm. Her passions include living life with her husband Steve, son Caleb and all-grown-up daughters Rebecca and Rachel and son-in-law Matt. Homeschooling, writing women's Bible studies, and renovating their home fill up the remainder of her time.

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