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Chicken Pot Pie with Cheddar Bay Biscuits
1 hServes 6Nutri-Score C€€
C
1 h
1 hChicken Pot Pie with Cheddar Bay Biscuits
recipe by
Sue 🍞 Little Bbang House
@littlebbanghouse
6 recipes
7 imports
0 cooked
what you need
Ingredients
chicken breast (cooked and shredded)Meat600 g
butter (divided)Dairy60 g
onion (diced)Produce1 piece
carrots (peeled and diced)Produce2 pieces
celery stalks (diced)Produce2 pieces
garlic (minced)Produce3 pieces
all-purpose flour (for the roux)Pantry40 g- chicken brothPantry500 ml
heavy creamDairy200 ml- frozen peasProduce150 g
saltSpices5 g
black pepper (ground)Spices2 g
thyme (dried)Spices2 g- cheddar bay biscuit mixBakery300 g
- cheddar cheese (shredded)Dairy150 g
milkDairy180 ml
Old Bay seasoningSpices5 g
parsley (chopped)Produce5 g
per serving
Nutrition
422kcal
- Carbs
- 29 g
- Proteins
- 28 g
- Fat
- 22 g
what you’ll use
Tools
Dutch oven
Mixing bowl
Whisk
Baking dish
Oven
step by step
Method
- Step 1
Cook the chicken
- Season the chicken with salt and pepper.
- Cook in a Dutch oven until cooked through, then shred and set aside.
- Step 2
Make the filling
- Melt butter in the Dutch oven and sauté the onion, carrots and celery until softened.
- Add the garlic and cook until fragrant.
- Sprinkle in the flour and whisk to form a roux.
- Pour in the chicken broth and heavy cream, whisking until smooth and thickened.
- Stir in the shredded chicken, frozen peas and thyme, then season with salt and pepper.
- Step 3
Assemble
- Pour the chicken filling into a baking dish.
- Step 4
Make the cheddar bay biscuit topping
- Combine the biscuit mix, shredded cheddar, milk and Old Bay seasoning in a bowl until a soft dough forms.
- Spoon the dough evenly over the hot filling.
- Step 5
Bake
- Bake at 200°C until the biscuits are golden and the filling is bubbling.
- Brush the biscuits with melted butter and sprinkle with chopped parsley before serving.
most cooked first