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Viral Chicken Pot Pie with Cheddar Bay Biscuit Topping
50 minServes 6Nutri-Score C€€
C
50 min
50 minViral Chicken Pot Pie with Cheddar Bay Biscuit Topping
what you need
Ingredients
rotisserie chicken (shredded, meat picked off the bone)Meat700 g
mixed vegetables (frozen peas, carrots and corn)Produce400 g
chicken bouillon (cubes or teaspoons)Pantry2 pieces
mushroom umami seasoningSpices2 g- seasoning blend (garlic powder, onion powder, black pepper)Spices6 g
- cream of mushroom soup (canned)Pantry300 g
- cornstarch (mixed with water)Pantry15 g
waterOther60 ml- Cheddar Bay biscuit mixBakery300 g
shredded cheddar cheese (bagged shredded cheese)Dairy150 g
butter (melted, for the biscuit topping)Dairy60 g
per serving
Nutrition
413kcal
- Carbs
- 29 g
- Proteins
- 29 g
- Fat
- 20 g
what you’ll use
Tools
Baking dish
Mixing bowl
Frying pan
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.