Random cooking question! Help please!

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Princess_Abby

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Okay so I’m making homemade chicken pot pie tonight but putting homemade biscuits on top instead of homemade pastry. Normally I cook these biscuits for only about 12 minutes before they’re done (when I’m just making them for breakfast or something) but when I make this recipie with the pastry topping, I bake it all for 45 minutes at the same temp.

Sooooo if this question makes sense to anyone, would you put the biscuits on top and bake for 45 minutes as normal or add them during the last 15 minutes or so???
 
I think I would add them toward the end, but I also expect they might take a bit longer than 12 ninutes to cook on top of a pot pie, rather than on a baking sheet. I’d put them on top of the pie 12 minutes before the end of the pie-cooking time, but be prepared to leave the pie in a little longer if the biscuits require. This extra cooking time, if any, shouldn’t hurt the chicken and other pie filling ingredients.
 
If you’re concerned about uncooked biscuits or overcooked chicken, you could bake the biscuits separately, on a baking sheet, until they’re just done, but not browned very much. Then, push them into the top of the pot pie for the last five minutes of its cooking time.

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I’m with CarolAnn. I do this all the time for pot pie and I like to bake the biscuits separately. Otherwise the bottoms never seem to bake well. I bake them all the way on the cookie sheet and then top the pie just before serving. Nobody ever knows the diff!!

Another yummy alternative is crescent roll dough spread out flat as the pie topping!e
 
Well I just sort of winged it but thanks so much for the suggestion to bake them separately, that’s basically never occurred to me, lol.

I did what JB said, which was to bake covered a little while and then added the biscuits–which somehow came out perfect but I think next time I’ll do it separately, since I didn’t really time it, I just waited until they looked brown and hoped they were cooked through–which they were. Yay.
 
Little Mary:
I’m with CarolAnn. I do this all the time for pot pie and I like to bake the biscuits separately. Otherwise the bottoms never seem to bake well. I bake them all the way on the cookie sheet and then top the pie just before serving. Nobody ever knows the diff!!

Another yummy alternative is crescent roll dough spread out flat as the pie topping!e
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i cook the bisquits in alum foil for awhile, then my secret is to finish them in the broiler so they brown up…
shhhh, don’t tell anyone. but you can cook the bisquits for 45 minutes and they’re still fluffy
 
I use Bisquick instead…mix the batter as directed on the box and spoon it on right from the start…delicious! Boy you just gave me a idea for dinner…sounds good.
 
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CarolAnnSFO:
If you’re concerned about uncooked biscuits or overcooked chicken, you could bake the biscuits separately, on a baking sheet, until they’re just done, but not browned very much. Then, push them into the top of the pot pie for the last five minutes of its cooking time.

**Crazy Internet Junkies Society
**Carrier of the Angelic Sparkles Sprinkle Bag
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What a great idea! I use Pillsbury Grands when I make my Killer Turkey Pie, and it’s always been a tossup whether the bottoms of the biscuits are going to be raw or not.

CarolAnn, you are my hero for the day.

DaveBj
 
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Princess_Abby:
Well I just sort of winged it but thanks so much for the suggestion to bake them separately, that’s basically never occurred to me, lol.

I did what JB said, which was to bake covered a little while and then added the biscuits–which somehow came out perfect but I think next time I’ll do it separately, since I didn’t really time it, I just waited until they looked brown and hoped they were cooked through–which they were. Yay.
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I think I am going to try that. sounds very yummy. :blessyou:

Myrna
 
Yummm, now I’m getting hungry for chicken pot pie – can anyone post a good recipe for the non-biscuit portion of it?

(Tomorrow is Friday, and I won’t have time on the weekend, so I may have to wait a few days to try it 😃 )

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Here’s what I make:

Either 10-12oz of fresh cut up veggies or a frozen package of peas/carrots/green beans/corn
1/3 cup smart balance (or butter)
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 and 3/4 cup Swanson’s Chicken broth (or your own homemade)
2/3 cup milk
3 cups roasted chicken, cut up

(This makes enough to fill up a 9 x 9 pan, but my husband has two servings and I have one, and it’s basically gone then–so double it if you are feeding a family and want to fill up a real casserole dish.)

Pre-heat oven to 425 degrees
Melt smart balance/butter over medium heat in pan or kettle
Add chopped onion, stir around to let them soften
Slowly add flour
sprinkle in salt and pepper
stir in broth and milk, stir constantly until boiling, let boil 1 min
stir in chicken and vegetables, remove from heat

Pour into casserole dish, either cover with foil or put pastry top on or figure out your biscuit addition 🙂

Bake about 35-45 minutes depending on your oven!

Oh, and my husband salt and peppers it more when it comes out, but that’s personal taste.
 
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