Plato principal
Cheddar Bay Biscuit Chicken Pot Pie
1 h 15 minPara 8Nutri-Score D€€
D
1 h 15 min
1 h 15 minCheddar Bay Biscuit Chicken Pot Pie
lo que necesita
Ingredientes
chicken breastCarne2 piezas
chicken thighCarne2 piezas
garlic powder (for the chicken)Especias2 g
onion powder (for the chicken)Especias2 g- oregano (heaping)Especias2 g
- smoked paprika (heaping)Especias2 g
- chicken rub (heaping, Chica Licka Bam Bam)Especias2 g
chicken bouillon seasoning (optional)Despensa1 g- celery salt (to taste)Especias1 g
black pepper (to taste)Especias1 g- oilDespensa15 ml
ghee (for searing the chicken)Lácteos15 g- ghee (for the filling)Lácteos30 g
onion (small, diced)Frutas y verduras1 pieza
shallot (diced)Frutas y verduras1 pieza
carrot (diced)Frutas y verduras2 piezas
celery (stalks, diced)Frutas y verduras2 piezas
garlic (cloves, minced)Frutas y verduras6 piezas
all-purpose flour (for the filling)Cereales30 g- chicken brothDespensa240 ml
- heavy creamLácteos240 ml
- half and halfLácteos240 ml
peasFrutas y verduras50 g- garlic powder (heaping, for the filling)Especias2 g
- onion powder (heaping, for the filling)Especias2 g
- smoked paprika (heaping, for the filling)Especias2 g
thyme (for the filling)Especias1 g- red chili flakes (optional)Especias1 g
salt (to taste)Especias1 g- black pepper (to taste, for the filling)Especias1 g
- pie crust (all-butter, with fresh thyme and rosemary, optional)Panadería1 pieza
- all-purpose flour (for the biscuit topping)Cereales270 g
- baking powderDespensa13 g
sugarDespensa12 g- medium cheddar cheese (shredded)Lácteos225 g
- buttermilk (cold)Lácteos245 ml
butter (cold, grated)Lácteos113 g- garlic powder (for the biscuit topping)Especias1 g
- Old Bay seasoningEspecias1 g
- salt (for the biscuit topping)Especias1 g
- butter (melted, for the finish)Lácteos45 g
- garlic powder (for the garlic butter finish)Especias1 g
parsley (chopped)Frutas y verduras4 g
por ración
Nutrición
519kcal
- Carbohidratos
- 38 g
- Proteínas
- 22 g
- Grasas
- 31 g
lo que usará
Utensilios
Sartén
Bol
Varillas
Rallador
Fuente de horno
Pincel de cocina
paso a paso
Preparación
- Paso 1
Season and sear the chicken
- Season the chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon, celery salt and pepper.
- Heat the oil and ghee in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 4–5 minutes per side.
- Remove from the pan, let rest, then shred and set aside.
- Paso 2
Cook the vegetables
- In the same pan, melt the ghee.
- Add the onion, shallot, carrots and celery and cook until softened, 5–7 minutes.
- Stir in the garlic and cook for 30 seconds.
- Paso 3
Build the creamy filling
- Sprinkle the flour over the vegetables and stir well, cook for 1 minute.
- Slowly whisk in the chicken broth, then the heavy cream and half and half.
- Simmer until thick and creamy.
- Paso 4
Finish the filling
- Stir in the shredded chicken, peas, garlic powder, onion powder, smoked paprika, thyme, red chili flakes, salt and pepper.
- Taste and adjust the seasoning, then remove from the heat.
- Paso 5
Make the cheddar bay biscuit topping
- In a bowl, whisk the flour, baking powder, sugar, garlic powder, salt and Old Bay.
- Add the grated butter and use a fork to work it into the flour until crumbly.
- Add the cheese and fold it in, then pour in the buttermilk and gently mix until just combined.
- Paso 6
Assemble and bake
- Preheat the oven to 400°F (205°C).
- Line a baking dish with the pie crust, add the filling and spoon the biscuit dough over the top.
- Bake uncovered for 20–25 minutes, until the biscuits are golden and the filling is bubbling.
- Paso 7
Brush with garlic butter
- Mix the melted butter, garlic powder and parsley.
- Brush over the hot biscuits and serve.
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