Recipe for Homemade Biscuit Crust Chicken Pot Pie

What You Need

• ¾ stick butter or margarine
• 1 Tablespoon olive oil
• 1 chopped onion
• ¼ teaspoon thyme
• ¼ teaspoon sage
• 1/8 teaspoon nutmeg
• ¼ cup minced parsley leaves
• 5 chopped garlic cloves
• 3 large peeled, quartered potatoes
• 3 sliced carrots
• 2 stalks sliced celery
• 3 or 4 cups chicken broth
• 3 cups cooked, cubed chicken
• 1 small chicken
• 1/3 cup flour

How to Make It

Using a large saucepan, melt the butter or margarine and then add the olive oil and onion. Saute on high heat setting for approximately 2 to 3 minutes.

Add the thyme, sage, nutmeg, parsley, and garlic and then add the potatoes, carrots, celery, and then fry for 2 or 3 more minutes. Remove from heat.

Slowly stir in the flour until well blended and return to heat. Gradually add the broth, while using your wire whisk to stir until it reaches a smooth consistency. Reduce heat to low and then simmer until the vegetables are tender but not soggy in texture.

Place filling in a large bowl and cover. Place in the refrigerator to cool. Next, you will make the homemade biscuit crust recipe for the chicken pot pie.

Recipe for Homemade Biscuit Crust

What You Need

• 1 1/3 cup flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1/3 cup buttermilk
• ½ teaspoon salt
• 5 Tablespoon thinly sliced butter or margarine
• 1/3 cup grated sharp cheese
• 1 beaten egg

How to Make It

Before making this recipe, place butter, or margarine in the freezer, since this will make it much easier to slice it thinly. After freezing, slice thinly and then set aside in refrigerator until needed.

Preheat oven to 425 degree Fahrenheit.

Prepare a large, deep casserole dish with cooking spray and set aside until needed.

Using a large mixing bowl add the flour, baking powder and baking soda and mix well. Add the cool butter or margarine slices a little at a time and cut into flour mixture until well blended. This mixture will appear chunky in appearance.

Mix in the cheese to the flour mixture.

Beat the egg in a small mixing bowl and then stir in the buttermilk. Stir this egg and buttermilk mixture into the dough mixture until well blended.

Form dough into a ball and then place in a sealed plastic bag. Place in the refrigerator to chill for approximately 10 to 15 minutes.

Using a cutting board, add some flour to prevent sticking and then work the dough for a few minutes, but do not overwork the dough to keep it soft and not becoming too tough. Roll out the dough onto the cutting board to a thickness of about ½ inch. Using a 2 or 3 inch biscuit cutter, cut rounds of dough and set aside individually on the flour until needed.

Pour the cooked and cooled chicken pot pie filling into the prepared large, deep casserole dish. Arrange the cut biscuit rounds on top the chicken filling until covering the filling. Brush top with milk and then place in the preheated oven for 20 to 25 minutes or until the top is golden brown in color.

If you are in a hurry, you might also consider using pre-made flaky biscuits to substitute for making the homemade biscuit recipe.

Chicken can save Money and Serve Many Economically

Economical party planning menu ideas can be fun, easy to make and full of flavor. You can impress anyone attending any club event, party, or social gathering with so many different types of chicken dishes. For instance, this spicy lemon ginger baked chicken is one that you can prepare as is for feeding a large family or even just a few when you adapt it to suit your particular needs.

You might even consider firing up the grill and then grilling the chicken you marinade with this particular recipe. Another great idea is to use this chicken marinade for grilling shish kabobs. Serve with side dishes such as green salad, pasta and other cooked or fresh vegetables.

Recipe for Spicy Lemon Ginger Baked Chicken

What You Need

• 24 chicken quarters
• 1 ¼ cups fresh lemon juice
• 1/3 cup finely minced ginger
• ¼ cup chopped parsley
• ½ cup vegetable oil
• 1 chopped garlic clove
• 1 teaspoon rubbed sage
• 1/3 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• 1 ½ teaspoon pepper

How to Make It

Prepare the spicy lemon ginger marinade for the chicken by adding the lemon juice, ginger, parsley, oil, garlic, sage, red pepper, paprika, salt and pepper into a blender and mixing the ingredients well.

Pour this chicken marinade a 2 ½ gallon zipper seal plastic bag, seal, and then store in the refrigerator until needed.

Remove any excess skin and fat from the meat. Place the chicken quarters into the plastic bag, seal and then place it in the refrigerator overnight or for approximately 3 to 6 hours. Remember to turn the bag of marinating chicken over 3 or 4 times to absorb into all the meat.

When you are ready to bake this dish, preheat the oven to 375 degrees Fahrenheit.

Remove chicken from the refrigerator and then drain the marinade from the chicken and then dispose of the marinade mixture.

Since this is such a large volume, you may need to use two large baking dishes or prepare one half and then the other in one large baking dish.

Prepare baking dish with cooking spray and then arrange chicken in dish. Place in oven and bake for approximately 30 to 40 minutes or until chicken is done and is well browned.

Serve as is or garnish with sprigs of parsley and lemon slices before serving.

Ingredients used for this recipe:

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for Singapore Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.

If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.

Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.

Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes
2. Servings: 4 persons
3. Cooking time: 25-30 minutes

Ingredients:

4 garlic cloves

2 shallots

1 1/2 teaspoon salt

1 tablespoon Chinese 5 spice powder

2 teaspoons paprika

1 teaspoon dried rosemary, crumbled

1/2 teaspoon cayenne pepper (or to taste)

2 tablespoons vegetable oil

4 pounds chicken wings (about 20-24), tips removed

Sauce

1/3 cup natural style peanut butter

1/4 cup canned cream of coconut, well stirred

2 garlic cloves, chopped

1/4 cup water

1/4 cup red bell pepper, chopped

1/8 teaspoon dried hot red pepper flakes

1 teaspoon soy sauce

Coriander sprigs

Directions:

1. Mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered for 4 hours or overnight.

2. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

3. Sauce: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

4. Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.

Ingredients:

2 1/2 pounds chicken wings

3/4 cup plain yogurt

2/3 cup Louisiana hot sauce

2 teaspoons garlic powder

1 cup all-purpose flour

1/2 cup Cajun seasoning

Oil for frying

Directions:

1. In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator.

2. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture.

3. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel.

5/8 cup yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled and chopped

1 small onion, grated

1 1/2 teaspoon chili powder

1 tablespoon ground coriander

1 teaspoon salt

4 chicken breasts, skinned and boned

1 large onion, thinly sliced into rings

2 large tomatoes, sliced

2 tablespoon coriander leaves

Directions:

1. Combine first 7 ingredients and set aside.

2. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight.

3. Put chicken on skewers and grill them 5 to 8 minutes, turning occasionally until cooked through.

4. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

6 chicken breast halves

1/4 cup olive oil

2 garlic cloves, minced

2 tablespoons lemon juice

1 teaspoon black pepper

1 teaspoon ground cumin

1/2 teaspoon salt

Directions:

1. Place chicken in shallow dish.

2. Combine remaining ingredients and pour over both sides of chicken. Cover and refrigerate overnight.

3. Grill covered or broil about 10 minutes each side or until done, serve immediately.

Ingredients:

4 chicken breast halves

1/3 cup sake (or dry sherry)

1/3 cup honey

4 tablespoons teriyaki sauce

1/8 teaspoon garlic powder

Salt and pepper to taste

Directions:

1. Place chicken, skin side up, in shallow baking dish. Sprinkle with salt and pepper.

2. Mix together sake, honey, teriyaki sauce and garlic powder. Brush generously over chicken.

3. Place in 400 degree oven for 10 minutes; baste again and cook 10 minutes longer.

4. Remove chicken from oven and place on prepared grill, skin side up; baste thoroughly. Cook 6″ from very hot coals for 10 to 15 minutes. Turn chicken briefly to give skin side a crackly finish. Baste bony side with any remaining sauce.

1/2 cup plain yogurt

3 tablespoons curry powder

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon ground red pepper

4 chicken breasts, boneless and skinless

3 cups cooked rice (cooked in chicken broth), cooled

1 medium red pepper, julienned

1/2 medium red onion, sliced

1 cup snow peas, julienned

2 green onions, sliced

1/3 cup raisins

1/4 cup unsalted peanuts, chopped

1/4 cup light Italian dressing

Directions:

1. Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well.

2. Place chicken in mixture; stir to coat. Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate.

3. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour.

4. Pour dressing over salad; toss. To serve, place chicken strips over salad. It makes 4 servings.

1 1/2 cup cooked chicken, diced

1 cup diced celery

3 diced boiled eggs

1/2 teaspoon salt

1 small jar pimentos

2 tablespoons chopped green onions

1 1/2 cup bread crumbs

1/2 cup slivered almonds

3 tablespoons lemon juice

3/4 cup mayonnaise

1 can cream of chicken soup

1 stick oleo

Directions:

1. Mix everything together except bread crumbs, and oleo.

2. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top.

3. Melt butter and sprinkle over the bread crumbs.

4. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.