Cheddar Bay Biscuit Chicken Pot Pie

Name: Cheddar Bay Biscuit Chicken Pot Pie
Cuisine: Indian
Ingredients: 1 lb chicken breast and thighs; 2 tsp garlic powder; 2 tsp onion powder; 1 heaping tsp oregano; 1 heaping tsp smoked paprika; 1 heaping tsp Chica Licka Bam Bam chicken rub; 0.5 tsp chicken bouillon seasoning; celery salt; black pepper; 1 tbsp oil; 1 tbsp ghee; 2 tbsp ghee; 1 small onion, diced; 1 shallot, diced; 2 carrots, diced; 2 celery stalks, diced; 6 cloves garlic, minced; 0.25 cup all-purpose flour; 1 cup chicken broth; 1 cup heavy cream; 1 cup half and half; 0.33 cup peas; 1 heaping tsp garlic powder; 1 heaping tsp onion powder; 1 heaping tsp smoked paprika; 0.5 tsp thyme; 0.5 tsp red chili flakes; salt; pepper; 1 pie crust

Serves 1

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Cheddar Bay Biscuit Chicken Pot Pie

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Serves 1

Directions

1Add chicken breast and thighs to a bowl, then add oil.
2Season the chicken with garlic powder, onion powder, oregano, smoked paprika, Chica Licka Bam Bam chicken rub, chicken bouillon seasoning, celery salt, and black pepper.
3Add ghee to a hot pan and place the seasoned chicken in the pan.
4Cook the chicken until browned on all sides, then remove from the pan.
5In the same pan, add ghee, diced onion, diced shallot, diced carrots, diced celery stalks, and minced garlic.
6Sauté the vegetables until softened, then add all-purpose flour and stir.
7Pour in chicken broth, heavy cream, and half and half, stirring until the sauce thickens.
8Add peas, garlic powder, onion powder, smoked paprika, thyme, red chili flakes, salt, and pepper to the sauce.
9Shred the cooked chicken and add it to the sauce, mixing well.
10For the cheddar bay biscuit topping, combine all-purpose flour, baking powder, sugar, garlic powder, Old Bay seasoning, and salt in a bowl.
11Add shredded medium cheddar cheese and grated cold butter to the flour mixture, mixing until combined.
12Pour in cold buttermilk and mix until a dough forms.
13Place the optional pie crust into a pie dish.
14Spoon the chicken and vegetable filling into the pie dish on top of the crust.
15Scoop portions of the cheddar bay biscuit dough and place them evenly over the filling.
16Bake the pot pie until the biscuits are golden brown and cooked through.
17Prepare the garlic butter finish by melting butter and mixing it with garlic powder and chopped parsley.
18Brush the garlic butter over the hot cheddar bay biscuits.

Ingredients

1 lb chicken breast and thighs
2 tsp garlic powder
2 tsp onion powder
1 heaping tsp oregano
1 heaping tsp smoked paprika
1 heaping tsp Chica Licka Bam Bam chicken rub
0.5 tsp chicken bouillon seasoning
celery salt
black pepper
1 tbsp oil
1 tbsp ghee
2 tbsp ghee
1 small onion, diced
1 shallot, diced
2 carrots, diced
2 celery stalks, diced
6 cloves garlic, minced
0.25 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup half and half
0.33 cup peas
1 heaping tsp garlic powder
1 heaping tsp onion powder
1 heaping tsp smoked paprika
0.5 tsp thyme
0.5 tsp red chili flakes
salt
pepper
1 pie crust
2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 cup medium cheddar cheese, shredded
1 cup cold buttermilk
0.5 cup cold butter, grated
1 tsp garlic powder
0.5 tsp Old Bay seasoning
0.5 tsp salt
3 tbsp melted butter
0.5 tsp garlic powder
1 tbsp chopped parsley

Equipment

bowlpantongswooden spoonmeasuring cuppie dishice cream scoopbrush

Cheddar Bay Biscuit Chicken Pot Pie

Serves 1

facebook.com

Cheddar Bay Biscuit Chicken Pot Pie

facebook.com

Serves 1

Directions

1Add chicken breast and thighs to a bowl, then add oil.
2Season the chicken with garlic powder, onion powder, oregano, smoked paprika, Chica Licka Bam Bam chicken rub, chicken bouillon seasoning, celery salt, and black pepper.
3Add ghee to a hot pan and place the seasoned chicken in the pan.
4Cook the chicken until browned on all sides, then remove from the pan.
5In the same pan, add ghee, diced onion, diced shallot, diced carrots, diced celery stalks, and minced garlic.
6Sauté the vegetables until softened, then add all-purpose flour and stir.
7Pour in chicken broth, heavy cream, and half and half, stirring until the sauce thickens.
8Add peas, garlic powder, onion powder, smoked paprika, thyme, red chili flakes, salt, and pepper to the sauce.
9Shred the cooked chicken and add it to the sauce, mixing well.
10For the cheddar bay biscuit topping, combine all-purpose flour, baking powder, sugar, garlic powder, Old Bay seasoning, and salt in a bowl.
11Add shredded medium cheddar cheese and grated cold butter to the flour mixture, mixing until combined.
12Pour in cold buttermilk and mix until a dough forms.
13Place the optional pie crust into a pie dish.
14Spoon the chicken and vegetable filling into the pie dish on top of the crust.
15Scoop portions of the cheddar bay biscuit dough and place them evenly over the filling.
16Bake the pot pie until the biscuits are golden brown and cooked through.
17Prepare the garlic butter finish by melting butter and mixing it with garlic powder and chopped parsley.
18Brush the garlic butter over the hot cheddar bay biscuits.