Plat
Viral Chicken Pot Pie with Cheddar Bay Biscuit Topping
50 minPour 6Nutri-Score C€€
C
50 min
50 minViral Chicken Pot Pie with Cheddar Bay Biscuit Topping
ce qu’il vous faut
Ingrédients
rotisserie chicken (shredded, meat picked off the bone)Viandes700 g
mixed vegetables (frozen peas, carrots and corn)Fruits et légumes400 g
chicken bouillon (cubes or teaspoons)Épicerie2 morceaux
mushroom umami seasoningÉpices2 g- seasoning blend (garlic powder, onion powder, black pepper)Épices6 g
- cream of mushroom soup (canned)Épicerie300 g
- cornstarch (mixed with water)Épicerie15 g
waterAutres60 ml- Cheddar Bay biscuit mixBoulangerie300 g
shredded cheddar cheese (bagged shredded cheese)Produits laitiers150 g
butter (melted, for the biscuit topping)Produits laitiers60 g
par portion
Nutrition
413kcal
- Glucides
- 29 g
- Protéines
- 29 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Saladier
Poêle
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.