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Chicken Pot Pie with Cheddar Bay Biscuit Topping
1 hServes 6Nutri-Score C€€
C
1 h
1 hChicken Pot Pie with Cheddar Bay Biscuit Topping
what you need
Ingredients
chicken breast (cooked and shredded)Meat600 g
butter (for the filling)Dairy60 g
onion (diced)Produce1 piece
carrots (peeled and diced)Produce2 pieces
celery stalks (diced)Produce2 pieces
garlic (minced)Produce2 pieces
all-purpose flour (for the filling)Pantry40 g- chicken brothPantry500 ml
heavy creamDairy120 ml- frozen peasProduce150 g
saltSpices5 g
black pepper (ground)Spices2 g- biscuit baking mix (for the topping)Pantry250 g
- cheddar cheese (shredded)Dairy120 g
milk (cold)Dairy120 ml- butter (melted, for brushing)Dairy50 g
garlic powderSpices3 g
dried parsleySpices2 g
per serving
Nutrition
422kcal
- Carbs
- 29 g
- Proteins
- 28 g
- Fat
- 22 g
what you’ll use
Tools
Sauté pan
Baking dish
Mixing bowl
Oven
step by step
Method
- Step 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.
- Step 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 thickened.
- Season with salt and pepper.
- Step 3
Add chicken and peas
- Stir the shredded chicken and frozen peas into the sauce.
- Mix well and remove from the heat.
- Step 4
Prepare the biscuit topping
- Combine the biscuit baking mix, cheddar cheese and milk in a bowl.
- Stir until a soft dough forms.
- Step 5
Assemble and bake
- Pour the chicken filling into a baking dish.
- Spoon the biscuit dough evenly over the top.
- Bake at 200 °C until the topping is golden and cooked through.
- Step 6
Brush with garlic butter
- Melt the butter and stir in the garlic powder and dried parsley.
- Brush the garlic butter over the warm biscuit topping.
- Serve hot.
most cooked first