Skillet Poultry Pot Cake With Wheat Biscuit Topping

Skillet Chicken and Biscuit Pot Pie Tasty Recipe.
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A creamy, chicken and vegetable studded filling is topped with biscuit pieces and baked until bubbly and golden brown This family-friendly Skillet Chicken and Biscuit Pot Pie is an easy, comforting weeknight dinner choice..
►Ingredients.
1/2 cup butter.
1 cup diced onions.
1 cup chopped carrots (about 2 medium).
3/4 cup chopped celery (about 2 stalks).
1/2 teaspoon dried thyme leaves (not ground).
1/2 teaspoon seasoned salt.
1/2 teaspoon fresh ground black pepper.
1/2 cup all-purpose flour.
2 cups low-sodium chicken broth.
1 cup milk (I use 2%).
2 cups chopped cooked chicken breast meat (rotisserie chicken is a great choice).
1 cup frozen sweet peas.
3/4 cup frozen corn.
1 to 2 tablespoons minced fresh parsley.
1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits).
►INSTRUCTION.
Heat oven to 375 degrees F..
Add butter to a 12″ oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat..
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces..
Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving..
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This easy and delicious Turkey Pot Pie topped with homemade Cheddar Biscuits is the perfect comfort food for Fall, and a great way to serve up leftover turkey after the holidays. So pick up a can of Campbell’s Condensed Cheddar Cheese Soup and get ready to get cooking..
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TURKEY FILLING INGREDIENTS.
2 tbsp butter.
1 small onion, diced.
3 carrots, peeled and diced.
3 celery stalks, diced.
2 garlic cloves, minced.
1/3 cup flour.
½ tsp dried Italian seasoning.
2 ½ cups Campbell’s Ready to Use 30% Less Sodium Chicken Broth.
¾ cup Campbell’s Condensed Cheddar Cheese Soup.
4 cups cubed, cooked turkey.
1 cup frozen peas.
CHEDDAR BISCUITS INGREDIENTS.
2 ¼ cups flour.
2 tsp cornstarch.
2 tsp baking powder.
½ tsp baking soda.
½ cup cold butter, cubed.
½ cup shredded cheddar cheese.
½ cup Campbell’s Condensed Cheddar Cheese Soup.
½ cup milk.
DIRECTIONS.
Preheat oven to 400F. Coat a 13x9-inch baking dish with non-stick cooking spray; set aside. For the filling, in a large skillet melt butter over medium-high heat. Add onions, carrots, celery and garlic. Cook 6 minutes until vegetables are tender. Stir in flour and Italian seasoning for 30 seconds. Gradually stir in chicken broth and Campbell’s Condensed Cheddar Cheese Soup. Continually stir until slightly thickened; 2-3 minutes. Remove from heat and stir in turkey and peas. Pour mixture into prepared dish..
For the cheddar biscuits, in a large bowl combine flour, cornstarch, baking powder and baking soda. Cut in butter with your fingers until mixture resembles coarse oatmeal. Stir in shredded cheddar cheese. Add Cheddar Cheese Soup and milk; stir just until all ingredients are combined. Drop large spoonfuls evenly over filling, leaving a few gaps for steam to escape. Bake in preheated oven for 20 minutes until biscuits are golden and mixture is bubbling. Let stand 5 minutes before serving..
Serves 6-8

Emeril puts a twist on a Southern classic with his recipe for Turkey Pot Pie with Sage Biscuit Topping. This is Southern comfort food at its finest..
TURKEY POT PIE WITH SAGE BISCUIT TOPPING.
SERVES 6.
2 pounds boneless, skinless turkey breast, cut into 1-inch pieces.
1 1/2 teaspoons salt.
3/4 teaspoon freshly ground black pepper.
1 tablespoon olive oil.
3 tablespoons unsalted butter, plus 3 tablespoons melted.
1 pound cremini mushrooms, stemmed and quartered.
1 1/2 cups finely chopped red onion.
3/4 cup finely chopped parsnip.
3/4 cup finely chopped celery.
1 tablespoon minced garlic.
1/4 cup all-purpose flour.
4 cups homemade chicken or turkey stock or canned low-sodium chicken broth.
8 ounces Yukon Gold potatoes, scrubbed and diced.
1 tablespoon fresh thyme leaves.
1/2 cup fresh or frozen green peas.
1 recipe Sage Biscuits (recipe follows).
Set a 12-inch cast-iron skillet over medium-high heat. In a large bowl, combine the turkey breast with 1 teaspoon salt, 1/2 teaspoon pepper, and olive oil. Place half the turkey in the pan and sear, stirring occasionally, until the turkey begins to brown, 3 to 4 minutes. Remove the turkey and set aside in a separate bowl while you cook the remaining turkey. Place the cooked turkey in the bowl as well..
Add unmelted butter to the pan and, when melted, add the mushrooms and remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook until mushrooms are well caramelized, 3 to 4 minutes, then add red onions, parsnips, celery, and garlic and cook, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add flour and cook, stirring, for 1 minute. Add stock, browned turkey, potatoes, and thyme..
Preheat the oven to 475 degrees. Bring liquid to a boil, reduce the heat so that the sauce just simmers, and cook, stirring occasionally, until the turkey and potatoes are tender, about 35 minutes. Gently stir in the peas and then remove the pan from the heat. Place biscuits on top of the turkey and gravy, with 8 biscuits around the edge of the pan and the remaining 4 biscuits in the center. Be sure the biscuits do not touch. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky, 14 to 15 minutes. Allow the pot pie to cool briefly before serving..
SAGE BISCUITS.
MAKES 12 BISCUITS.
1 1/2 cups all-purpose flour, plus more for dusting.
1 cup cake flour (not self-rising).
1 1/4 teaspoons baking powder.
1/2 teaspoon baking soda.
2 teaspoons sugar.
1 1/2 teaspoons salt.
5 tablespoons cold unsalted butter, cubed.
1 tablespoon chopped fresh sage leaves.
1 1/2 cups buttermilk.
In a large bowl, whisk to combine all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt. Using your fingers or a pastry cutter, work the cold butter into the flour until the pieces of butter are pea sized. Add sage and buttermilk and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough. Sprinkle some of the extra all-purpose flour on a work surface and place the dough on top of the flour. Use your hands to press the dough into a 1/2-inch-thick disk about 9 inches in diameter. Using a 2-inch round cutter dusted with flour, cut out 12 dough rounds. Be sure to press straight down when cutting the dough—a twisting motion will prevent the dough from rising..
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved..
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Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner! Makes for great leftovers too!.
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Learn how to make my delicious chicken and biscuits recipe, a perfect Sunday Night Dinner idea!.
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BETH’S CHICKEN AND BISCUIT RECIPE.
Serves 6.
INGREDIENTS:
2 Chicken breasts, skin-on, bone-in.
2 tbsp (30 g) butter.
1 cup (150 g) yellow onion, diced.
½ cup (75 g) celery, diced.
½ cup (75 g) carrots, diced.
salt and pepper to taste.
1/3 cup (80 ml) dry white wine.
¼ tsp (1.25 ml) dried thyme.
4 cups (950 ml) chicken broth.
2 tbsp (30 ml) cold water.
2 tbsp (13 g) cornstarch.
¼ cup (60 ml) heavy cream.
1-2 dashes Worcestershire sauce.
½ cup (75 g) frozen peas.
1 tbsp (15 ml) fresh thyme.
FOR BISCUITS:
2 cups (240 g) flour.
1 tbsp (15 ml) baking powder.
¼ tsp (1.25 ml) baking soda.
1 tsp (5 ml) salt.
4 tbsp (60 g) butter, cubed.
2/3 cup (160 ml) grated Gruyere cheese.
1 tbsp (15 ml) chopped parsley.
1 tbsp (15 ml) chopped dill.
1 cup (240 ml) of milk.
METHOD:
Preheat oven to 425F/(218C)..
Roast chicken on a baking sheet for 30 mins or until cooked through. Set aside to cool..
Meanwhile, melt butter in a large soup pot. Add the onion, celery, carrots, season with salt and pepper to taste. Sautee in the butter and then turn flame down to medium-low, cover pot and allow vegetables to cook for 5-7 mins until tender..
Remove lid. Add the wine and dried thyme. Cook until wine is reduced in half. Then add chicken broth. Bring broth to a rolling boil. Meanwhile in a small bowl add the cornstarch and mix with the water to create a slurry..
Once broth is boiling add the slurry to the pot and stir as the mixture thickens..
TIP: Two things you must do in order for a slurry to work.
Mix the cornstarch with very cold water.
Assure the sauce is boiling when you add it.
Otherwise, the slurry will not work and your sauce will not thicken. I like a slightly looser sauce since the biscuits are heavy, but if you wanted to make the sauce thicker, just increase the slurry to 3 tbsp cornstarch to 3 tablespoons water..
Once you’ve reached desired thickness. Turn off the heat. Add the heavy cream, and stir, then add Worcestershire sauce, fresh thyme and season to taste with salt and pepper. Stir to combine and then add the frozen peas. Set aside to cool..
Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine..
Transfer chicken to a heat safe casserole..
Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whish together. Add butter and work flour and butter together with your hands until a coarse meal forms. Add herbs and whisk to combine. Add milk. Stir into a dough and allow to rest for 5 minutes in order for the baking power to activate..
Then using an ice cream scooper, scoop a mound of the biscuits over the casserole, spacing out to cover it. You should be able to fit 2 rows of 3 biscuits..
Bake casserole in a Pre-Heated oven at 425F (218C) for 35-40 mins until casserole is bubbling and biscuits have risen and are golden brown..
NOTE: Casserole filling can be made the day ahead and refrigerated. Day off bake the biscuits and bake!

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This turned out WAY better than i expected. I just went with the flow, and followed my taste buds. And it was p e r f e c t!.
So delicious! Turkey Pot Pie, With Red Lobster Biscuits On Top! BAM!!
What You’ll Need:
Butter And A lil Olive Oil for sauteeing the onion/celery..
Onion, Celery.
Left over Thanksgiving Turkey Or Whatever.. You can use CHICKEN too..
Potatoes.
Frozen mixed vegetables.
Pie Crust.
Red Lobster Cheddar Biscuits (mix).
Campbells CREAM OF CHICKEN SOUP.
Chicken Broth.
Seasonings: s&p, garlic powder, onion powder, italian seasonings,.
and i added a lil sugar. tehehe.
PREHEAT OVEN to 425..
Mix errything together..
Cook pot pie for about 30 minutes..
Untill pie crust is golden brown.
Take pot pie out, put biscuits on top,.
and cook for an additional 14-16 minutes untill the biscuits are golden brown..
then add the garlic/butter from the red lobster biscut pack..
And Voila!
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Learn how to make irresistible chicken pot pie. It is the perfect family meal for weeknights, healthy and easy! Click SHOW MORE for sources ����.
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