How To make Spicy Bean and Biscuit Pot Pie
1 1/2 c White wine or veg broth
1 tb Honey
2 c Onion
chopped
3 c Mushrooms :
sliced
1 c Red and green bell pepper
-seeded and diced 2 tb Garlic minced
2 tb Chilies :
seeded and chopped
Or 1/4 c Canned chilies -- diced
12 oz Canned peeled tomatoes
-drained and chopped 1/3 c Corn, frozen
2 c Canned pinto or adzuki
-beans -- drained 1 c Canned garbanzo beans
-drained 1 1/2 ts Cumin
1 tb Chili powder, or to taste
2 tb Tomato paste
2 tb Miso, preferable red
Basic Biscuit Crust
Preheat oven to 300 degrees. Coat an 8- to 10-cup casserole dish with vegetable spray. In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering. Add onions; cook, stirring, 3 minutes. Add mushrooms,peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes. Add corn, beans,cumin and chili powder; simmer, uncovered, 5 minuts. Remove from heat. Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso until sdissolved. Return liquid mixture to pot and stir until combined. Pour vegetable filling into casserole. Top with Basic Biscuit Crust. Do not seal edges. Bake 30 mintues. Cover with aluminum foil and bake 10 more minutes. Serves 8. Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carb; 8 mg chol; 333 mg sod; 7 g fiber; vegan
Vegetarian Time, Nov 93/MM by DEEANNE
How To make Spicy Bean and Biscuit Pot Pie's Videos
Fast and Easy Slowcooker Chicken Pot Pie with drop Dumplings/drop Biscuits!
#slowcookerrecipe
#chickenpotpie
#easymeals
#slowcooker
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden ,Arkansas 72434
Blessed Table Cookbook
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slowcooker
chicken pot pie
3 chicken Breast
1 14.5 oz can cream of chicken soup
1 to 2 cups chicken broth
salt, pepper, thyme
3 cups frozen mixed vegetables
2 cups self rising flour
1 cup milk, mixed with 4 T. vegetable oil
cook chicken, 4 hours on high
6 hours on low
I cooked the drop dumplings on high about 30 minutes
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How to make Chicken n Biscuits
1can pillsbury biscuits or homemade
1whole roasted chicken
Salt pepper garlic powder
2-1/2 Tbls corn starch
1/2 cup chicken broth or more
10oz Heavy whipping Cream
1frozen bag peas carrots corn green bean mixture
God bless enjoy
Chicken Pot Pie My family Always Enjoys a Hot Pie on a Crisp | Cooking With Brenda Gantt 2022
Chicken Pot Pie
My family always enjoys a hot pie on a crisp fall day.
We had this pie for Sunday Dinner.
It is a portion of delicious comfort food.
With family and friends coming for Thanksgiving you could make this pie by preparing a day ahead of time, then build it the day of. Your sweet family will love it.
Please remember to taste the broth and add enough salt and pepper before you pour it over the pie.
Cooking with Brenda Gantt, Andalusia, Alabama.
It's gonna be good y'all!
My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or to go to
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At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Spicy Turkey Pinto Biscuit Skillet
Comfort food without the cleanup. Try this one-skillet dinner for a hearty meal with a dash of spice.
Best Chicken Pot Pie That The Entire Family Will Love
Made from scratch, this classic pot pie has a flaky crust and a creamy chicken and vegetable filling. This is the ultimate comfort food that the whole family will love. You can make the pie with biscuits instead of pie dough, but I will show you a simple from scratch crust that even a beginner can make. The dough is easy to put together and comes out flaky and buttery. I omitted the celery that is traditionally used in pot pie recipes because I don't like celery. I added potatoes to the dish and of course peas and carrots.
There is one secret ingredient and I used that take this to the next level. That ingredient is rich coconut milk. I believe this in what makes the filling so creamy and thick. I didn't over season the chicken because sometimes that drowns out the taste of the meat.
I seasoned the meat with just salt, black pepper and annatto. I seasoned the broth with salt and white pepper.
If you don't reduce the filling too much, you can eat this dish as a soup.
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Below is the ingredients for the crust
1 ¼ c. all-purpose flour
½ c. or 1 stick unsalted butter (cold)
1 tsp. salt
1 egg
1-2 T. cold (ice) water
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Leftover Turkey Pot Pie with Cheddar Bay Biscuit Crust | Grill Mark Co.| Monument Grills
With all the leftovers from Thanksgiving, it is only right to give turkey pot pie the ole' college try! Baking and me don't mix well, as evident in other videos I have made. However, this one came out perfect...just like me. There are three secrets I will let you in on:
1. We used @KosmosQ rubs to amp up the flavor,
2. We used @redlobster cheddar bay biscuits as the topping.
3. We used @MonumentGrills Pellet Smoker to kiss this beautiful pot pie with smoke and flavor!
Here is the recipe:
FOR THE FILLING:
▢ 1 bag of frozen mixed vegetables
▢ 1 box of Red Lobster Cheddar Bay Biscuit mix
▢ 2 cups of milk
▢ 1 can of cream of chicken soup
▢ 2 cups of chicken or turkey stock
▢ 3 Tablespoons unsalted butter
▢ 1 lb of shredded turkey
▢ 2 tbs of Kosmo's Q Garlic Jalapeño Rub
▢ 1 tbs of Kosmo's Q Dirty Bird Rub
▢ 1/2 cup of shredded sharp cheddar cheese
Instructions
In a large casserole dish butter the bottom and sides of the dish.
Add in the shredded turkey.
Add in the frozen mixed vegetables.
In a small bowl, mix together the can of cream of chicken soup and two cups of chicken stock.
Once throughly mixed, pour onto of the turkey and frozen mixed vegetables.
In a different bowl, mix together two cups of milk, one box of biscuit mix, and 1/2 cup of shredded cheese.
Pour the biscuit mixture on top of the stock, vegetable, and turkey filling.
Grillionaire Pro Tip: DO NOT mix everything together. This will all mix in the smoker.
Sprinkle the Dirty Bird and Garlic Jalapeño rubs on top of the biscuit mix crust evenly for maximum flavor.
Preheat the grill or smoker to 400ºF.
Place the casserole dish in the middle of the lower rack on the grill or smoker.
Bake the pot pie until the biscuits are puffed and golden brown and the filling is bubbling, 40 to 50 minutes. Let stand 10 minutes before serving.
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