Chicken and Biscuits Pot Pie...Easy!

This recipe is really just a superb recipe for a hearty and homey chicken pot pie topped with flaky buttermilk biscuits instead of pie dough.  And to be honest, from here on out I’m nixing pie dough as my pot pie topper.  Why fuss with pie dough when you can make a bunch of biscuits and avoid all of that chilling and rolling?  Plus?  Come on – they’re biscuits.  They’re kind of like the most obvious food you’d want to dip into your pot pie anyway, aren’t they?

 

 

Ingredients

~ For the buttermilk biscuits

~ 1 cup all-purpose flour

~ 1 cup cake flour

~ 2 tsp baking powder

~ 1/2 tsp baking soda

~ 1 tsp granulated sugar

~ 1/2 tsp table salt

~ 4 tbsp (1/2 stick) unsalted butter chilled, cut into 1/4-inch cubes

~ 3/4 cup plus 2 tbsp buttermilk

 

For the chicken pot pie filling:

~ 1 1/2 tablespoons vegetable oil

~ 1 large onion, chopped fine

~ 3 medium carrots, peeled and cut crosswise 1/4-inch thick

~ 2 small ribs celery, cut crosswise 1/4-inch thick

~ Kosher salt and freshly ground black pepper

~ 4 tablespoons unsalted butter

~ 1/2 cup unbleached all-purpose flour

~ 1 1/2 cups milk

~ 2 to 2 3/4 cups low-sodium chicken broth

~ 1/2 teaspoon dried thyme

~ 3 tablespoons dry sherry (optional)

~ 3 to 4 cups (about 1 1/4 lbs) shredded chicken

~ 3/4 cup frozen peas, thawed

~ 3 tablespoons minced fresh parsley leaves

 

Directions:

1. To make the biscuits: In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles course meal with some larger butter lumps remaining. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
2. Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands. Pat the dough out to 3/4" thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until you're ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.
3. To make the filling: Preheat the oven to 400° F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
4. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you'll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.
5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

 

 

 

Recipe From: Smells Like Home

Braided Loaves

This is the prettiest bread I've ever made! It's soooo good - pulls apart like Geraldine's but I think it's even better! Very easy to make...a MUST try! You'll get a ton of compliments and your friends will never believe it's homemade!

...risen, brushed with egg, sprinkled with almonds (or pecans) and ready to pop into the oven.


TA-DAH! So pretty and delicious!

Ingredients:
1 T active dry yeast
1/4 cup warm water (110-114 degrees)
1 cup warm milk
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 tsp salt
5 1/2-6 cups flour butter
GARNISH:
1 egg, beaten
2 T+ pecans (or almonds, both are very good, but I think I like pecans)

Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough in to six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Baste with about 1/4 cup melted butter. Cover and let rise until doubled, about 45 minutes.

Brush gently with egg; sprinkle with nuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from oven and gently brush/dab with an additional 1/4 cup butter. Cool on wire racks.

Basting with butter before rising and after removing from oven is purely optional. If serving for guests, I think it's a must because it tastes amazing, but if you're looking to save a few calories you can absolutely do without!

Grandmother's Buttermilk Cornbread

This is incredible! I make it with my sister's Family Favorite Chili recipe posted under "crockpot" and "ground beef" labels.


Ingredients:
~ 1/2 cup butter
~ 2/3 cup white sugar
~ 2 eggs
~ 1 cup buttermilk (or 1 T vinegar and 1 cup milk set at room temp. for 5 min.)
~ 1/2 teaspoon baking soda
~ 1 cup cornmeal
~ 1 cup all-purpose flour
~ 1/2 teaspoon salt

Directions:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Fresh Peach Bread

Ok, so it's no secret, Shawn hates peaches! BUT, this bread is his favorite. He decided last time I made it that he liked it even better than banana. Sound crazy for anyone who knows Shawn? Try it and you'll see that it's really incredible and you would never guess it was peach bread the way I make it because I blend the peaches.


Ingredients:
~ 3 eggs
~ 2 cups white sugar
~ 2 tsp vanilla extract
~ 1 c. vegetable/canola oil (or 1/2 c. oil and 1/2 c. applesauce)
~ 2 cups diced, canned peaches, drained (I've only ever made this with fresh, frozen peaches, thawed with juices and then blended in a blender)
~ 3 c. flour (or 3 c. flour & 1 c. whole wheat flour)
~ 1 tsp. baking powder
~ 1 tsp salt
~ 1 tsp baking soda
~ 3 tsp ground cinnamon
~ 1/2 c. chopped nuts (I use either walnuts or almonds...almonds are good!)

Directions:
Preheat oven to 375 degrees. Grease and flour two 8x4" pans (or muffin tins, or smaller bread pans). In a large bowl, beat eggs lightly. Blend in sugar, oil and vanilla. Add flour, baking powder, baking soda, salt and cinnamon; mix just to combine. Stir in peaches and nuts. Pour batter into pans (fill muffin tins, etc. 2/3 full). You can sprinkle a little sugar or cinnamon sugar mix on top and crushed nuts for a nice look. Bake for about 1 hour or much less for smaller bread pans or muffin tins. Remove from oven when a toothpick comes out clean.

Moist FRESH Pumpkin Bread

What to do with all those pumpkins?? We grew a ton of pumpkins, so after halloween I shred them, store in freezer baggies (like I do my zucchini), and use it for FRESH pumpkin bread. So good! I love this a day or two (or three...or four... :) later! It keeps very well.




Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup chocolate chips OR 1 cup toasted pumpkin seeds (I've never used seeds)
Directions:
-Preheat the oven to 325 degrees F.
-Sift the flour, cinnamon, baking soda, baking powder, and salt together.
-In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and choc chips or pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. (I use mini-loaf pans instead. Use whatever you like best) If your pan is not non- stick coat it with butter and flour.
-Bake for 1 hour and 15 minutes. (less time for smaller pans). At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Simple Whole Wheat Bread

This is a five star recipe from allrecipes.com with 544 reviews so I knew it was gonna be good and it turned out fantastic!! Enjoy! It's the only bread I make anymore...and I make bread on a weekly basis.

Ingredients:
~ 3 cups warm water (110 degrees F/45 degrees C)
~ 2 (.25 ounce) packages active dry yeast OR 4 1/2 tsp.
~ 1/3 cup honey
~ 3 tablespoons butter, melted
~ 1/3 cup honey
~ 1 tablespoon salt
~ 2 tablespoons butter, melted (can be substituted completely for 6 T Ground Flax Seed!)
~ 3 1/2 cups whole wheat flour
~ 5 cups white flour (I usually use as little as 3 cups white and the rest whole wheat!)

Directions:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Perfect French Bread

A friend made this bread for an enrichment activity and it was so soft and delicious it beat all of the store bought french breads. Totally worth the time!



Roll it from the long side


Risen and ready to pop in the oven




Ingredients:
~ 3 Tbsp sugar
~ 1 Tbsp salt
~ 1/2 c. veggie oil
~ 3 c. flour
~ 2 Tbsp yeast
~ 3 c. flour

Directions:
Dissolve yeast in 2 c. warm water. Add all ingredients (except last 3 c. flour). Mix well. Add the rest of the flour, a little at a time, until dough is no longer sticky (dough should always be slightly sticky :) If using a mixer or Bosch, add flour until dough pulls away from sides. Place in a warm place and rise until doubles. Cut dough in half. Roll halves into 15x9 rectangles and then roll up, lengthwise (like cinnamon rolls), pressing the seam to seal. Press ends and tuck under so they're smooth. With a cerated knife, make a few slashes on top (to look pretty like french bread should!) Place loaves onto an extra LARGE cookie sheet and let rise until they double. Bake at 400 degrees for 20 minutes.

Recipe from: Marva Lu Kesler

Whole Wheat Walnut Blueberry Banana Bread

This is very healthy if you make it with agave nectar instead of sugar. A Clean Eating recipe. I love the 3/4 cup flaxseed! You'd never guess it has flaxseed an all whole wheat by the moistness of it.


Ingredients:
~ Olive oil cooking spray
~ 1 ripe banana, mashed
~ 3/4 cup flaxseed meal
~ 2 egg whites
~ 1/3 cup agave nectar (or for a less healthy bread... 1 1/3 cups granulated sugar)
~ 1 cup buttermilk (make your own...1 cup milk, 1 T lemon juice, let sit 5 min.)
~ 1 tsp baking soda
~ 1/2 tsp. sea salt
~ 3/4 cup whole-wheat flour
~ 3/4 cup spelt flour (or a total of 1 1/2 cups whole wheat)
~ 1 tsp orange rind, grated (optional)
~ 1 cup blueberries
~ 1/2 cup unsalted walnuts, chopped or crushed (I like a little more, closer to 3/4 or 1 cup and I crush them)

Directions:
Preheat oven to 375 degrees. Spray a nonstick loaf pan with cooking spray. In a large bowl, stir together banana, flaxseed, egg whites, agave and buttermilk. In a separate bowl, mix baking soda, salt, flours and orange rind. Combine dry ingredients into banana mixture. Gently fold in blueberries and walnuts. Pour mixture into loaf pan and bake for 45-50 minutes. When mostly cooled I wrap in saran wrap and leave (what I don't chow down right away) out on the counter overnight. I refrigerate any leftovers the next day.

Nutrients per 4 x 1/2" slice: Calories: 200, total fat: 6g, sat. fat: .5g, carbs: 33g, fiber: 6g, sugars: 13g, protein: 8g, sodium: 260mg, cholesterol: 0mg

No Knead Whole Wheat Bread!

This recipe is unbelievably fast and easy for whole wheat bread. Must try!


Ingredients:
~ 3 c. whole wheat flour
~ 1 1/2 c. white flour
~ 1 T dough enhancer (optional - I never have it)
~ 1 T yeast
~ 1/2 OF 3/4 c. honey
~ 1/4 c. oil
~ 2 3/4 c. hot water
~ 1/2 tsp. cream of tartar
Mix ingredients in a blender or with a hand mixer for 5 minutes, then add:

~ 1 T. salt
~ 2 1/3-3 c. more wheat flour.
Mix until combined and let sit 20 minutes.

Optional: (mix these in with last 2 ingredients)
~ 1 T sesame seeds
~ 1 T poppy seeds
~ 1 T flax seeds
~ 1/2 c. sunflower seeds

Separate into 2 or 3 greased bread pans. Warm oven at 350 degrees for 2 minutes and then turn off. Let rise in oven for 45 minutes or until doubles. Bake in preheated 350 degree oven for 25 minutes. Immediately take out of pan and rub top with butter.

Recipe from: Becky Garrett

Mom's Famous Pumpkin Rolls!

Mom makes these every Thanksgiving and Christmas season and sells them. Very, very good!


Ingredients:
PUMPKIN ROLL:
~ 1/4 c. powdered sugar (to sprinkle on towel)
~ 3/4 c. all purpose flour
~ 1/2 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1/2 tsp. ground cinnamon
~ 1/2 tsp. cloves
~ 1/4 tsp. salt
Mix dry ingredients, set aside

~ 3 large eggs
~ 1 c. sugar
~ 2/3 c. Libby's 100% pure pumpkin
Blend wet ingredients. Add to dry ingredients. Then add:

~ 1 c. walnuts (optional)
~ 3 lbs of love

Directions:
Line jelly roll pan with parchment paper. Pour into pan and bake for 11-13 minutes. Sprinkle 1/4 cup powdered sugar onto clean dishtowel. Turn roll out onto towel. Remove paper. Roll in towel until cools. Carefully unroll and spread filling over roll. Re-roll, without towel. Wrap in saran wrap and aluminum foil and freeze up to 6 weeks. Remove 10-15 min. before serving. You can also microwave for a warm tasty treat!!

FILLING:
~ 1 pkg. cream cheese, at room temperature
~ 1 cup powdered sugar, sifted
~ 6 Tbsp butter/margarine, softened
~ 1 tsp vanilla

Moist Banana Bread

I like this best after it's been refrigerated. So good



Ingredients:
~ 1 c. mayonnaise
~ 1 c. sugar
~ 3 large ripe bananas
~ 3 tsp vanilla
~ 2 c. flour
~ 1 tsp soda
~ pinch of salt
~ 1 c. pecans or 1/2 c. chocolate chips (optional - I use 1/2 c. walnuts & 1/2 c. mini choc chips)
~ 1 tsp. cinnamon
~ 1/2 tsp nutmeg

Directions:
Mix all ingredients. Separate and put into 2 buttered and floured bread pans. Sprinkle tops of the dough with a cinnamon and sugar mixture. Bake at 350 degrees for 40 to 50 minutes.

Tip: Coat the chocolate chips in flour before putting them into the dough so they won't settle to the bottom.

Recipe from: Briannia Ball

Simple Banana Bread

Moist and delicious!

(picture coming shortly)

~ 1/2 c. butter
~ 1 c. sugar
~ 2+ bananas, crushed
~ 2 eggs
~ 2 c. flour
~ 1 tsp soda
~ 1/4 cup nuts

Cream butter and sugar. Add eggs, one at a time, and beat well. Add bananas and beat. Add flour sifted with soda. Bake in loaf tin at 350 degrees for 45 minutes to 1 hour.

Recipe from 1935 Relief Society Cookbook

Zucchini Bread

Delicious and moist. I especially like it after it's been refrigerated.


~ 1 c. sugar
~ 1 c. brown sugar
~ 3 eggs
~ 1 c. oil

Mix first then add:

~ 2 c. grated zucchini
~ 3 tsp. vanilla

Add all liquid ingredients, then add dry ingredients:

~ 3 c. flour
~ 3 tsp cinnamon
~ 1 tsp soda
~ 1 tsp salt
~ 1 tsp baking powder

Bake at 325 degrees for 1 hour or until toothpick comes out nearly clean.

Recipe from: Debbie Babbitt

"Better than Geraldine's Rolls" ROLLS!

These are the best rolls. I've made them multiple times and friends love them. They really are better than Geraldine's (sorry Geraldine!).

Ingredients:
4 1/2 -5 c flour
1 1/2 T regular yeast
½ c butter
1 c milk
½ c sugar
1 tsp salt
3 eggs

Directions:
Combine 2 c. flour w/ yeast. In another container melt butter + add milk. Microwave until warm. Add sugar & salt to milk. Add that to flour. Stir and add eggs. Stir. Add rest of flour. Knead dough. Turn oven to 325 degrees and set timer for 4 minutes. Turn oven off when timer goes off. Cover dough, place in warm oven and let rise a couple of hours until doubled.

If making crescent rolls, divide dough in half and roll each into a circle. Out of each half you should get 12 rolls. Cut into triangles & roll (crescent rolls) OR shape as you wish, there are a lot of fun things you can do. Melt about 1/4 cup butter (what you don't use now, you will use after baking.) With a basting brush, brush formed rolls generouslys with butter, before they rise. Turn oven onto 325 for 4 minutes again, then turn off and place rolls, covered, in warm oven. Let rise until doubled (45 min. tops), but don't let them overrise.

Bake at 350 for 10 minutes. Remove from oven and baste generously with remaining butter.

Bread Bowls

I love making all different types of soup in the wintertime. I've made soup for the past two days in a row and what better way to enjoy them than in soft, delicious home-made bread bowls?! You will LOVE, LOVE the soft, light texture of these and, if you're used to baking breads, these are very quick and simple. I consider this a MUST with my creamy soups and kids will eat ANYTHING if it comes in a cool bread bowl!




Just finished rising and ready to pop in the oven...

...just coming out of the oven, removed to a wire rack and swept with butter...MMMM - smells so good!



INGREDIENTS
1 1/2 T active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew. ENJOY!