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Cheddar Bay Biscuit Chicken Pot Pie
1 h 15 minServes 8Nutri-Score D€€
D
1 h 15 min
1 h 15 minCheddar Bay Biscuit Chicken Pot Pie
what you need
Ingredients
chicken breastMeat2 pieces
chicken thighMeat2 pieces
garlic powder (for the chicken)Spices2 g
onion powder (for the chicken)Spices2 g- oregano (heaping)Spices2 g
- smoked paprika (heaping)Spices2 g
- chicken rub (heaping, Chica Licka Bam Bam)Spices2 g
chicken bouillon seasoning (optional)Pantry1 g- celery salt (to taste)Spices1 g
black pepper (to taste)Spices1 g- oilPantry15 ml
ghee (for searing the chicken)Dairy15 g- ghee (for the filling)Dairy30 g
onion (small, diced)Produce1 piece
shallot (diced)Produce1 piece
carrot (diced)Produce2 pieces
celery (stalks, diced)Produce2 pieces
garlic (cloves, minced)Produce6 pieces
all-purpose flour (for the filling)Grains30 g- chicken brothPantry240 ml
- heavy creamDairy240 ml
- half and halfDairy240 ml
peasProduce50 g- garlic powder (heaping, for the filling)Spices2 g
- onion powder (heaping, for the filling)Spices2 g
- smoked paprika (heaping, for the filling)Spices2 g
thyme (for the filling)Spices1 g- red chili flakes (optional)Spices1 g
salt (to taste)Spices1 g- black pepper (to taste, for the filling)Spices1 g
- pie crust (all-butter, with fresh thyme and rosemary, optional)Bakery1 piece
- all-purpose flour (for the biscuit topping)Grains270 g
- baking powderPantry13 g
sugarPantry12 g- medium cheddar cheese (shredded)Dairy225 g
- buttermilk (cold)Dairy245 ml
butter (cold, grated)Dairy113 g- garlic powder (for the biscuit topping)Spices1 g
- Old Bay seasoningSpices1 g
- salt (for the biscuit topping)Spices1 g
- butter (melted, for the finish)Dairy45 g
- garlic powder (for the garlic butter finish)Spices1 g
parsley (chopped)Produce4 g
per serving
Nutrition
519kcal
- Carbs
- 38 g
- Proteins
- 22 g
- Fat
- 31 g
what you’ll use
Tools
Frying pan
Mixing bowl
Whisk
Grater
Baking dish
Pastry brush
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 7
Brush with garlic butter
- Mix the melted butter, garlic powder and parsley.
- Brush over the hot biscuits and serve.
most cooked first