Chicken and Veggie Filled Biscuits

7 Jan

Print the recipe card!  chicken and veggie filled biscuits

If you’re looking for a meal to please the kids (or anyone else for that matter) this is definitely a recipe to try.  It comes from the book “The Everyday Gourmet” and it’s great!  For the biscuit recipe, rather than using a mix, I use the “Backcountry Biscuits” recipe from the same book and it works out perfectly while also helping to rotate some of the long term ingredients I store.

Makes 12 biscuits

Prep time:  30-40 minutes

Ingredients:

filling ingredients:

2 cups water

1/2 cup each of your choice vegetables (corn, peas, potatoes, carrots — freeze dried, or canned)

1 cup white cream sauce (my favorite brand so far has been Shirley J’s Universal Sauce)

1 (12.5 oz.) can chicken

1/2 tsp ground dried rosemary or tarragon (optional)

Backcountry Biscuits ingredients:

3/4 tsp. cream of tartar

1 tsp. salt

3 cups flour

4 1/2 tsp. baking powder

2 TBS sugar

1 egg (2 TBS water mixed with 1 TBS egg powder)

3/4 cup butter (a little less than 1/2 cup water with 3/4 cup butter powder) *see note

1 cup milk (1 cup water mixed with 2 TBS milk powder)

Instructions:

To make biscuits:

Reconstitute butter, egg and milk powders.  In a bowl, mix in cream of tartar, salt, flour, baking powder and sugar.  Cut in butter with a pastry blender until it looks like oatmeal.  Add the egg and milk and stir just a bit.  On a floured board, knead the dough lightly until smooth.  Fold and roll out to 12″ – 6″.  Fold and repeat three times.  Roll out dough to 3/4″ thick.  Cut to 3″ rounds.

reconstituting the butter…

the egg …

and the milk…

mix together dry ingredients and cut in butter mixture using a pastry blender

add milk and egg mixtures and stir to combine

lightly knead the dough on a floured board until smooth and roll out

To make the filling:

Rehydrate vegetables if needed.  Over low to medium heat combine 2 cups water and 1 cup white cream sauce powder.  Mix in the vegetables and canned chicken and simmer and stir until thick.  Add optional spices and salt and pepper to taste if needed.

Drop about a tablespoon of the filling in the center of 12 of the 3″ rounds of dough.  Place the other 12 rounds of dough on top of the filling and gently seal the edges with the tines of a fork.  If needed, dip the tines in flour to keep them from sticking.  Prick the top of each sealed biscuit 3 times with the tip of a knife.  Bake at 425 for 10-12 minutes or until lightly browned.  Spoon remaining warmed sauce on top of the biscuits to serve.

Rehydrate vegetables if needed.

Over low to medium heat combine 2 cups water and 1 cup white sauce mix.  Add in vegetables and canned chicken and heat until thickened.

Fill the biscuit dough. Half of the filling recipe I made here had chicken, carrots, potatoes and corn (for the son who’s allergic to peas) and with the second half I added in the peas.  One of the things I like about this recipe is that it can be changed up like that.

Cover the filled biscuits with other rounds of dough and seal using a fork.

Spray baking pan with Pam and prick the top of each sealed biscuit with the tip of a knife.

Ready to bake …

Bake 10-12 minutes, until lightly browned and serve with remaining warmed sauce.  Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Notes:

  • I have to say, for what it’s worth, I’ve tried other butter powders and Thrive’s brand is the best I’ve tried yet.   The can did suggest using a 1:1 ratio of water to butter powder, which would have thinned it out more than what you see in the picture above (I used less than 1/2 cup of water to 3 /4 cup of butter powder) but I’m impressed that it thickens the way it does and happy that it tastes better than other butter powders I’ve tried.
  • You can find the sauce mix I used  here if you’re interested in trying it!
  • I’ll be trying this recipe out again and updating to let you know if it works baking in a sun oven — I think it will since the Hot Ham Rolls were baked successfully in it, but I haven’t tried it yet.

In my book this recipe is used as a:

*Long Term Recipe

*3 month Recipe

2 Responses to “Chicken and Veggie Filled Biscuits”

  1. Misty January 9, 2012 at 5:39 pm #

    I was planning to make something similar to this that I’d found on pinterest using freeze dried stuff for the centers, but that recipe just called for pre-made biscuits. I like this idea better: it will work better for the pantry challenge I’m participating in. Oh, and I also really like the THRIVE butter!

  2. PlicketyCat January 12, 2012 at 10:45 am #

    These look great and certainly easier than 9″ pot pies for a family of only two… especially if one of you has a food allergy or really … umm… hates cooked carrots ;)

    This recipe also works really well for mini pot-pies, too. Just roll the dough out a little thinner and line a muffin tin, scoop in your filling mixture, then top with a round piece. Press edges to close, trim if necessary, pierce the top and they cook in the same time & temp as the biscuits.

    And if you’re really frisky…. you can do half the cups in your tin with these, and the other cups with brownies, cupcakes or fruit cobblers/crumbles. Dinner and dessert at the same time!!

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