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Chicken Pot Pie with Cheddar Bay Biscuit Topping
Plat

Chicken Pot Pie with Cheddar Bay Biscuit Topping

1 hPour 6Nutri-Score C€€
par @littlebbanghouse14 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken breast (cooked and shredded)Viandes600 g
  • butter (for the filling)Produits laitiers60 g
  • onion (diced)Fruits et légumes1 morceau
  • carrots (peeled and diced)Fruits et légumes2 morceaux
  • celery stalks (diced)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes2 morceaux
  • all-purpose flour (for the filling)Épicerie40 g
  • chicken brothÉpicerie500 ml
  • heavy creamProduits laitiers200 ml
  • frozen peasFruits et légumes150 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • cheddar bay biscuit mixBoulangerie300 g
  • cheddar cheese (shredded)Produits laitiers150 g
  • milk (cold)Produits laitiers180 ml
  • butter (melted, for the biscuit topping)Produits laitiers60 g
  • garlic powderÉpices3 g
  • dried parsleyÉpices2 g

par portion

Nutrition

444kcal

Glucides
29 g
Protéines
28 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Sauteuse
  • Plat allant au four
  • Saladier
  • Four

pas à pas

Préparation

  1. Cook the vegetables

    • Melt the butter in a skillet over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Stir in the garlic and cook until fragrant.
    Étape 1

  2. Make the creamy filling

    • Sprinkle the flour over the vegetables and stir to coat.
    • Pour in the chicken broth and heavy cream, stirring until the sauce thickens.
    • Season with salt and black pepper.
    Étape 2

  3. Add chicken and peas

    • Stir the shredded chicken and frozen peas into the sauce.
    • Mix well and pour the filling into a baking dish.
    Étape 3

  4. Prepare the biscuit topping

    • Combine the biscuit mix, shredded cheddar and cold milk in a bowl.
    • Mix until a soft dough forms.
    • Spoon the dough evenly over the filling.
    Étape 4

  5. Bake the pot pie

    • Bake at 200 °C until the filling is bubbling and the biscuits are golden.
    • Meanwhile, stir the melted butter with garlic powder and dried parsley.
    Étape 5

  6. Finish and serve

    • Brush the garlic butter over the hot biscuits.
    • Let rest a few minutes before serving.
    Étape 6
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