refrigerated biscuits Archives - The Midnight Baker

Creamy Chicken Pot Pie

Judith Hannemann — Wed, 06 Nov 2013 00:00:00 +0000

Creamy Chicken Pot Pie

You can’t get more “comfort” food than this. Great dish to use up leftovers–especially with the coming Holiday season.

There aren’t too many people who don’t like chicken pot pie, and unlike the frozen, homemade tastes better and is pretty easy too!

This is the perfect weeknight meal on cold late-fall evenings!

What makes this so good is the sauce. It’s just a basic white sauce, but by using a high-grade chicken stock cube–and that’s a cube that contains REAL chicken (I used Knorr, but Goya is also very good. Better Than Bouillion is another good choice) so read the label, with the addition of milk and a touch of fresh thyme, no way will this taste artificial!

Of course, turkey may be subbed, because I know most of you will have some of that left over come the end of this month

Feel free to load it up with more biscuits too. Completely cover the top of the casserole with them if that’s what you want. Also more of *anything* can be added, so just watch your pan size if you do that.

Special thanks to Facebook fan Michelle E. who originally gave me this idea when she saw my Biscuits with Sausage Gravy Pot Pie. I’ve had this on the brain ever since!!

Print Recipe Add to Recipe Box

Creamy Chicken Pot Pie

Chicken pot pie is the ultimate comfort food dinner. The biscuit topping makes all the difference.

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American

Keyword: chicken pot pie, chicken recipe, pot pie

Servings: 4 -6

Calories: 510kcal

Author: Judith Hannemann

Ingredients

4 cups cubed cooked chicken
1 cup frozen peas thawed*
1 cup sliced carrots * fresh or frozen
2 pkgs refrigerated biscuit dough 7.75oz to 12oz pkgs

Sauce:

2 cups milk
4 tbsp butter
1/2 cup flour
1 chicken stock cube I used Knorr
1 sprig thyme optional

Instructions

Preheat oven to 375 degrees F.
Partially cook the sliced carrots if using fresh or frozen.
In a large saucepan, melt the butter over low heat. Crush the stock cube--mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.
In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.
Turn into a 3 quart baking dish. Top with biscuits.
Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.
Serves 4-6

Notes

*1 can (15 oz) peas and carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.

Nutrition

Creamy Chicken Pot Pie

The post Creamy Chicken Pot Pie appeared first on The Midnight Baker.

Cheesy Onion Monkey Bread

Judith Hannemann — Mon, 04 Nov 2013 00:00:00 +0000

Cheesy Onion Monkey Bread

Gloriously rich and buttery. Full of cheese too! Watch this one disappear quickly.

What can I say about this pull-apart bread?

Well, first of all, it’s EASY, but most of all, it’s delectable! It’s so full of tasty cheese and savory onion flavor, it’s sure to be a hit whenever you serve it. It also has a wonderfully buttery flavor that pulls all the other flavors together.

Cheesy Onion Monkey Bread

I served this last week at a dinner I hosted for some friends. They raved about it. There was a little piece left over. Later on that same night, I was peckish and figured I’d eat it even though it probably wouldn’t be as good as when it was warm. WRONG! It was just as good!!!

This is the perfect snack for game time too. Easy as 1-2-3, put it on a plate and watch it go. Since it’s a finger-type food because you pull off portions, there’s no clean up but the cake pan and the bowl you mixed it up in!

Remember this one for Super Bowl parties!

Print Recipe Add to Recipe Box

Cheesy Onion Monkey Bread

This savory monkey bread is gloriously rich and buttery. Full of cheese too! Watch this pull apart bread disappear quickly.

Prep Time10

Cook Time35

Total Time45

Course: breads

Cuisine: American

Keyword: bread recipe, monkey bread, pull-aparts

Servings: 6 -8

Calories: 811kcal

Author: Judith Hannemann

Ingredients

16 pieces refrigerated biscuit dough i.e. Grands buttermilk biscuits
6 tbsp butter melted
1/2 cup green onions chopped
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded sharp cheddar cheese

Instructions

Preheat oven to 350 degrees F. Spray or lightly grease a 10-cup tube or Bundt pan. This isn't necessary for a non-stick pan.
Separate biscuits. Cut each biscuit into quarters. Place in a large bowl. Add cheeses and onions. Stir to distribute evenly.
Melt butter and pour over biscuit mixture in bowl. Stir to coat biscuits with the butter.
Turn into prepared pan, distributing the biscuit mixture evenly. Lightly press biscuits down.
Bake at 350 degrees F for 30-35 minutes or until biscuits are done and are golden brown.
Good warm or cold. Serves 6-8

Nutrition

Cheesy Onion Monkey Bread

The post Cheesy Onion Monkey Bread appeared first on The Midnight Baker.

Garlic Parmesan Pull-Apart

Judith Hannemann — Wed, 30 Oct 2013 00:00:00 +0000

Garlic Parmesan Pull-Apart

Simple yet very tasty.

Perfect and easy solution to garlic bread! All you need is a few pantry items like refrigerated biscuits.

Smells great when baking too. Basil and oregano may be substituted for the Italian seasoning–1 tsp basil & 1 tsp oregano.

Garlic Parmesan Pull-Apart

3 packages (10-12 oz) refrigerated biscuits
1/2 cup butter, melted
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 cup parmesan cheese

Preheat oven to 350 degrees F. Lightly spray a fluted tube pan (Bundt) with non-stick spray.

Mix melted butter, garlic, cheese and Italian seasoning in a small bowl.

Lay one package of biscuits, overlapping slightly, on bottom of the pan. Drizzle with 1/3 of the butter mixture. Repeat, ending with the butter drizzle.

Bake at 350 degrees F for 25-30 minutes, or until biscuits are golden brown.

Serve immediately. About 6 servings.

Garlic Parmesan Pull-Apart

The post Garlic Parmesan Pull-Apart appeared first on The Midnight Baker.

Bacon Cheese Pull-Aparts (BONUS POST)

Judith Hannemann — Thu, 05 Sep 2013 19:00:00 +0000

Bacon Cheese Pull Aparts

Bacon, cheese and flaky biscuits. Is there a better snack or appetizer?

I’d bought a couple of rolls of Grand’s biscuits a few weeks ago, and almost had forgotten about them! I wanted to use them since accidents happen in my fridge and I didn’t feel like cleaning out gloppy biscuit dough if the package burst by accident.

Bacon Cheese Pull-Aparts

Also cooked up some bacon the other day, just for a demo on my Facebook fan page on cooking perfect bacon. Had cheese because, well, I ALWAYS overbuy that!

And the result was this. Tasty and satisfying. Oh, did I mention EASY too? You can leave out the hot sauce if you want. I just like it with bacon cheesy stuff. Fine without too.

Print Recipe Add to Recipe Box

Bacon Cheese Pull-Aparts

Bacon, cheese and flaky biscuits. There isn't a better snack or appetizer than these bacon cheese pull-aparts!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: American

Keyword: bacon, pull-aparts, rolls

Servings: 6

Calories: 386kcal

Author: Judith Hannemann

Ingredients

1 can refrigerated biscuit dough 8 count large flaky biscuits (like Grands)
1 egg
2 tbsp milk
1 tsp hot sauce
3/4 cup shredded cheddar cheese
5 slices crisp bacon diced
4 green onions finely sliced

Instructions

Preheat oven to 350 degrees F. Spray a 11 x 7-inch pan with non-stick spray.
Separate biscuits and cut each biscuit into quarters.
Beat egg and milk thoroughly; beat in hot sauce. Add biscuit quarters to milk mixture and stir gently, coating all sides of the biscuits.
Stir in cheese, green onion and bacon.
Turn into prepared pan, making sure biscuits are in a single layer.
Bake at 350 degrees F for 20-30 minutes, or until golden brown and cheese starts to brown.
Serve immediately. Makes about 6 servings.

Nutrition

Bacon Cheese Pull-Aparts

The post Bacon Cheese Pull-Aparts (BONUS POST) appeared first on The Midnight Baker.