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Old 07-20-2015, 04:09 AM   #1
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Biscuit Pie Recipes?

Hey, I baked some biscuits over the weekend and while enjoying one with bourbon spread and fruit I thought that it would make the most awesome pie crust so I thought I would ask everybody hear for their favourite biscuit pie recipes.

I think it would be great to try out.

Any recommendations?

By the way, I am looking mainly for savoury pie ideas :)

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Old 07-20-2015, 09:15 AM   #2
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I've made chicken pot pie with biscuit on the top. I don't think a biscuit bottom crust would work since you wouldn't get the same texture with the moisture of the filling not allowing the biscuit dough to cook the same way. I don't have a recipe but I use chopped or shredded chicken (usually left over rotisserie), mix in a can of cream of chicken soup and about the same amount of sour cream, add some frozen mixed veggies, seasoned salt, pepper to taste and sometimes I'll add about a tablespoon of ranch dressing mix. Stir that all up and put in my greased pan, mix the biscuit dough and spread on top and bake for 20-25 mins at 350F until the biscuit top is golden and the inside is bubbly.
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Old 07-21-2015, 09:49 AM   #3
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I don't have a recipe per se, as I make chicken pot pie ( or other pot pies) with leftovers.

Have some already cooked chicken cut into bite size pieces.
Have some leftover or frozen veggies mix w chicken
Have some leftover gravy or sauce or make some
Optional, have some snipped herbs and or cooked onion/ garlic to add to the sauce.

You can make a veloute sauce using 2 Tbs butter, 2 Tbs flour, make a roux with this, add 2 Cups chicken broth, heat and stir until thick and smooth. To this, I like to add a little milk to it too, so it is a creamier sauce. If you have only a little gravy, or just pan drippings you could add this to the sauce to finish.

Or use any cream soup or jarred gravy. You can spiff these up by cooking a little onion in butter to soften and / or adding a little savory herbs to the sauce..

Now, this is probably the only real tip I have-- the chicken/ veggies/ sauce should be hot before topping with biscuits. Biscuits do not need to bake a long time before they are done, and it can take longer for the casserole to become fully heated through. So, your choice, cook in a pan until hot and put in casserole dish, or as I do, mix everything, put in a casserole dish, Cover and bake about 20 minutes. Meanwhile, make biscuits. Put biscuits on top of casserole and bake un covered until done, about 18-20 minutes. Bake extra biscuits on baking sheet to serve alongside.

The other reason I prefer to do it this way is the hot casserole mix helps cook the biscuits so the biscuits are done all the way through and not soggy or under- cooked bottoms when the tops are done.


You can certainly make beef pot pies or any other flavor / mix you like. I should think I have made turkey pot pies.
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Old 07-21-2015, 11:53 AM   #4
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This is a recipe I got from a magazine ad in 1959. Its still one of my favorites and I make it probably twice a month.

It's a real keeper and has a wonderful Bisquick biscuit crust.

Hamburger Onion Pie – 1959 Recipe Clipping | RecipeCurio.com
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Old 07-21-2015, 12:03 PM   #5
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This sounds delicious, Z! What is"flavor extender"?

I still have the little Bisquick cook booklet of Impossible Pies somewhere, from the late '70's I think.
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Old 07-21-2015, 01:17 PM   #6
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Hi Zhizara
Thanks for posting this link.
DH will love it.

Josie


Quote:
Originally Posted by Zhizara View Post
This is a recipe I got from a magazine ad in 1959. Its still one of my favorites and I make it probably twice a month.

It's a real keeper and has a wonderful Bisquick biscuit crust.

Hamburger Onion Pie 1959 Recipe Clipping | RecipeCurio.com
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Old 07-21-2015, 09:51 PM   #7
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Quote:
Originally Posted by Dawgluver View Post
This sounds delicious, Z! What is"flavor extender"?

I still have the little Bisquick cook booklet of Impossible Pies somewhere, from the late '70's I think.
It does sound good.

I got curious about the "flavor extender" too, so I Googled. I found a couple of patents for flavour extenders, but they are more recent than the recipe.

I'm guessing MSG. I think one could substitute fish sauce. But, we'll hear back from Z soon.
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Old 07-21-2015, 10:35 PM   #8
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Quote:
Originally Posted by taxlady View Post
It does sound good.

I got curious about the "flavor extender" too, so I Googled. I found a couple of patents for flavour extenders, but they are more recent than the recipe.

I'm guessing MSG. I think one could substitute fish sauce. But, we'll hear back from Z soon.
Worcestershire sauce would be good with that, too.
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Old 07-22-2015, 06:58 PM   #9
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Flavor extender is Accent or MSG. It's no biggie to leave it out.
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Old 07-24-2015, 04:56 AM   #10
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Quote:
Originally Posted by jabbur View Post
I've made chicken pot pie with biscuit on the top. I don't think a biscuit bottom crust would work since you wouldn't get the same texture with the moisture of the filling not allowing the biscuit dough to cook the same way. I don't have a recipe but I use chopped or shredded chicken (usually left over rotisserie), mix in a can of cream of chicken soup and about the same amount of sour cream, add some frozen mixed veggies, seasoned salt, pepper to taste and sometimes I'll add about a tablespoon of ranch dressing mix. Stir that all up and put in my greased pan, mix the biscuit dough and spread on top and bake for 20-25 mins at 350F until the biscuit top is golden and the inside is bubbly.
i want recipe milk pie, hellp me please

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