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 Fire & Smoke Society Chica Licka Bam Bam chicken rub; 0.5 tsp chicken bouillon seasoning; to taste Celery salt; to taste black pepper; 1 tbsp oil; 1 tbsp ghee (for cooking); 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; to taste Salt; to taste pepper; 1 pie crust

Serves 1

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Cheddar bay biscuit chicken pot pie

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Serves 1

Directions

1Season chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon (if using), celery salt, and pepper.
2Heat oil and ghee in a skillet over medium-high heat and sear chicken until golden and cooked through, about 4–5 minutes per side.
3Remove chicken from pan, let rest, then shred.
4Set shredded chicken aside.
5In the same pan, melt ghee.
6Add onion, shallot, carrots, and celery to the pan.
7Cook vegetables until softened, 5–7 minutes.
8Stir in garlic and cook for 30 seconds.
9Sprinkle flour over vegetables and stir well.
10Cook for 1 minute.
11Slowly whisk in chicken broth, then heavy cream and half and half.
12Simmer until the filling is thick and creamy.
13Stir in shredded chicken, peas, poultry seasoning, salt, and pepper.
14Taste and adjust seasoning for the filling.
15Remove filling from heat.
16In a bowl, whisk flour, baking powder, sugar, garlic powder, salt, and Old Bay for the biscuit topping.
17Add grated butter to the dry ingredients and use a fork to work butter into the flour until crumbly.
18Add cheese and fold it in.
19Pour in buttermilk and gently mix until just combined for the biscuit dough.
20Preheat oven to 400°F (205°C).
21Spoon biscuit dough over the filling.
22Bake uncovered for 20–25 minutes, until biscuits are golden and filling is bubbling.
23Mix melted butter, garlic powder, and parsley for the garlic butter finish.
24Brush the garlic butter mixture over hot 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 Fire & Smoke Society Chica Licka Bam Bam chicken rub
0.5 tsp chicken bouillon seasoning
to taste Celery salt
to taste black pepper
1 tbsp oil
1 tbsp ghee (for cooking)
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
to taste Salt
to taste pepper
1 pie crust
270 g all-purpose flour
1 tbsp baking powder
1 tsp sugar
8 oz medium cheddar cheese, shredded
245 ml cold buttermilk
113 g 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

skilletovenbowl

Tips

The bottom crust is an all butter pie crust with added herbs, use any all butter pie crust + fresh thyme and rosemary if making your own.
Taste and adjust seasoning for the filling.

Cheddar bay biscuit chicken pot pie

Cheddar bay biscuit chicken pot pie

Directions

Ingredients

Equipment

Tips

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