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Chicken Pot Pie with Cheddar Bay Biscuits
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Chicken Pot Pie with Cheddar Bay Biscuits

1 h 15 minServes 6Nutri-Score C€€
from @littlebbanghouse7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • all-purpose flour (for the biscuits)Pantry120 g
  • baking powderPantry12 g
  • baking sodaPantry1 g
  • granulated sugarPantry4 g
  • garlic powderSpices3 g
  • Old Bay seasoningSpices1 g
  • salt (for the biscuits)Spices1 g
  • cold butter (shredded)Dairy75 g
  • cheddar cheese (shredded)Dairy100 g
  • milk (more if needed)Dairy240 ml
  • olive oilPantry15 ml
  • yellow onion (medium, small diced)Produce1 piece
  • carrot (medium, small diced)Produce2 pieces
  • celery (cut into ¼-inch thick pieces)Produce4 pieces
  • garlic (cloves, minced)Produce3 pieces
  • kosher saltSpices3 g
  • black pepperSpices1 g
  • thyme (fresh or dried)Spices2 g
  • dried rosemarySpices1 g
  • unsalted butter (for the filling)Dairy56 g
  • all-purpose flour (for the filling)Pantry40 g
  • chicken brothPantry480 ml
  • heavy cream (or whole milk)Dairy120 ml
  • parmesan (freshly grated)Dairy50 g
  • chicken breast (cooked and shredded)Meat2 pieces
  • butter (melted, for brushing)Dairy30 g

per serving

Nutrition

382kcal

Carbs
29 g
Proteins
18 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • ice cream scoop
  • Oven
  • Pastry brush

step by step

Method

  1. Make the cheddar bay biscuit dough

    • Whisk the flour, baking powder, baking soda, sugar, garlic powder, Old Bay and salt in a bowl.
    • Work in the shredded cold butter until crumbly, then stir in the cheddar and milk until a thick dough forms.
    Step 1

  2. Soften the onions

    • Heat the olive oil in a large pot over medium heat.
    • Add the onions and cook until soft and translucent.
    Step 2

  3. Add the carrots and celery

    • Stir in the carrots and celery and cook, stirring occasionally.
    Step 3

  4. Season the vegetables

    • Stir in the garlic, thyme, rosemary, salt and pepper.
    Step 4

  5. Make the roux

    • Add the unsalted butter and let it melt.
    • Sprinkle in the flour and stir well.
    Step 5

  6. Build the filling

    • Pour in the chicken broth a little at a time, stirring until combined.
    • Pour in the cream, then stir in the parmesan.
    • Once the cheese has melted, add the shredded cooked chicken.
    Step 6

  7. Top with the biscuits

    • Scoop the biscuit dough over the filling with an ice cream scoop.
    Step 7

  8. Bake

    • Bake at 200 °C until the biscuits are golden brown.
    Step 8

  9. Brush and serve

    • Brush the warm biscuits with melted butter.
    Step 9
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