Plato principal
Viral Chicken Pot Pie with Cheddar Bay Biscuit Topping
50 minPara 6Nutri-Score C€€
C
50 min
50 minViral Chicken Pot Pie with Cheddar Bay Biscuit Topping
receta de
Vicky Pace
@vickywrightpace
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
rotisserie chicken (shredded, meat picked off the bone)Carne700 g
mixed vegetables (frozen peas, carrots and corn)Frutas y verduras400 g
chicken bouillon (cubes or teaspoons)Despensa2 piezas
mushroom umami seasoningEspecias2 g- seasoning blend (garlic powder, onion powder, black pepper)Especias6 g
- cream of mushroom soup (canned)Despensa300 g
- cornstarch (mixed with water)Despensa15 g
waterOtro60 ml- Cheddar Bay biscuit mixPanadería300 g
shredded cheddar cheese (bagged shredded cheese)Lácteos150 g
butter (melted, for the biscuit topping)Lácteos60 g
por ración
Nutrición
413kcal
- Carbohidratos
- 29 g
- Proteínas
- 29 g
- Grasas
- 20 g
lo que usará
Utensilios
Fuente de horno
Bol
Sartén
Horno
paso a paso
Preparación
- Paso 1
Season the chicken and vegetables
- Shred the rotisserie chicken and add it to a pan with the mixed vegetables.
- Sprinkle over the seasoning blend, the mushroom umami seasoning and the chicken bouillon.
- Stir so everything is evenly coated.
- Paso 2
Make the creamy filling
- Stir in the cream of mushroom soup.
- Mix the cornstarch with the water and pour it in to thicken the filling.
- Simmer until the mixture is thick and bubbling.
- Paso 3
Prepare the biscuit topping
- Combine the Cheddar Bay biscuit mix with the shredded cheddar cheese and the melted butter.
- Mix until a soft dough forms.
- Paso 4
Assemble and bake
- Pour the chicken filling into a baking dish.
- Spoon the biscuit topping evenly over the filling.
- Bake until the topping is golden and cooked through.