163 pot and biscuits Recipes

homestyle refrigerated biscuits or 1 (7 1/2 oz) can buttermilk biscuits, cooked chicken breast, diced, reduced-fat cream of chicken soup, shredded low-fat cheddar cheese, dried parsley flakes, black pepper

condensed cream of potato soup, milk, dried thyme leaves, crushed, ground black pepper, cooked cut-up vegetables, cubed cooked chicken, refrigerated biscuits

cream of chicken soup, poached chicken breast, diced, frozen mixed vegetables, shredded cheddar cheese, onion powder, garlic salt, refrigerated biscuit dough (such as pillsbury )

biscuit baking mix, water, chili with beans, hot dogs, sliced, shredded cheddar cheese

ground turkey, king arthur unbleached all-purpose flour, milk, frozen peas and carrots, thawed, salt, pepper, tube (12 oz) refrigerated buttermilk biscuits , separated into 10 biscuits

lean ground beef (at least 80%), chopped onion (2 medium), chopped green bell pepper (1 medium), sliced fresh mushrooms (optional), chili powder, black beans, drained, rinsed, pizza sauce, condensed cheddar cheese soup, flaky layers refrigerated biscuits (5 biscuits), shredded cheddar cheese (2 oz)

frozen mixed vegetables, butter, onion, chopped, garlic, curry powder, pepper, dried parsley, stalks celery, chopped, potato, peeled and diced , cooked in water in microwave, flour, skim milk, chicken broth (low sodium ), cubed cooked chicken, shredded cheese (your choice ), pillsbury golden layers refrigerated buttermilk biscuits (10 biscuits)

margarine or 1 tbsp butter, onion, chopped, shell pasta or 1 1/2 cups elbow macaroni, cooked, condensed cream of celery soup or 1 (10 3/4 oz) can cream of mushroom soup, undiluted, frozen peas, thawed, tuna in water, drained and flaked into pieces, sour cream, dried dill weed, salt, buttermilk biscuits or 1 (7 1/2 oz) package country biscuits

chicken breast, cut into bite-size pieces, frozen carrots, frozen peas, salt, pepper, biscuits (medium size), cream of chicken soup, cheddar cheese, celery, water

butter, onion, chopped, sliced mushrooms, celery rib, sliced, rotisserie cooked chicken, chopped in to bite-size chunks, fat free chicken broth, cream of potato soup, frozen peas and carrot, poultry seasoning, pepper, refrigerated biscuits (the flaky kind), milk, dried thyme, crumbled

chicken breasts, chunks (next to the canned tuna in the grocery isle), mixed peas and carrots (drained), mushroom pieces (drained ), yellow onion (chopped ), cream of chicken soup, butter (softened ), parmesan cheese (from a can), mozzarella cheese (shredded ), pillsbury grands refrigerated buttermilk biscuits

biscuit mix, applesauce, milk, sugar, butter or 2 tbsp margarine, softened, apples, peeled cored and diced, cinnamon, vanilla, egg, lightly beaten, biscuit mix, brown sugar, firm butter or 2 tbsp margarine, cinnamon, nuts, chopped (optional)

fresh asparagus , cut into 1/2 inch pieces, butter, all-purpose flour, milk or half and half, chicken broth, cooked ham, diced, cheddar cheese, shredded, hard cooked eggs, peeled and quartered, salt, cayenne pepper, buttermilk biscuits, warmed and split

poached chicken, chicken , 5 to 6 lb, kosher or sea salt, onions, peeled and halved , attached at root end, ribs celery, halved, carrot, peeled and halved, bundle herbs , including thyme, rosemary, parsley and fresh bay leaves, lemon, thickly sliced, drop biscuit chicken pot pie, extra-virgin olive oil, button mushrooms, sliced or quartered, carrots, peeled and diced, potato, peeled and chopped, ribs celery, chopped, onion, chopped, salt and freshly ground black pepper, butter, all-purpose flour, chicken stock, homemade or store-bought, tarragon, leaves chopped, dijon mustard, poached chicken, diced or shredded, frozen peas, drop biscuit mix, mixed to package directions (recommended : jiffy), chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

lemon juice, cream of chicken soup, cream of mushroom soup, picsweet mixed vegetables, chicken broth, diced onion, margarine or 1/2 cup butter, softened, frozen biscuits or 4 large biscuits, thawed, boneless chicken thighs, boiled,chopped, boneless chicken breasts, boiled,chopped, potato, diced, whole kernel corn, drained

butter, celery, chopped, green onion, chopped, flour, chicken broth, milk, poultry seasoning, salt, pepper, chicken, cooked and diced, eggs, hard-cooked and diced, frozen peas or frozen mixed vegetables, milk (for biscuit mix), biscuit mix

creamy peanut butter, egg, onion powder, toasted sesame oil, soy sauce, shredded carrot, green onions, thinly sliced, black pepper, ground chicken or 1 lb turkey, refrigerated biscuits (flaky layers from pillsbury, 8 biscuits), vegetable oil, butter, chicken broth, sesame seeds, seedless red raspberry jam, apricot preserves, crushed red pepper flakes, sliced green onion top (to garnish )