Cheddar bay biscuit chicken pot pie

Serves 1
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Directions

  1. 1Season chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon (if using), celery salt, and pepper.
  2. 2Season chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon (if using), celery salt, and pepper.
  3. 3Season chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon (if using), celery salt, and pepper.
  4. 4Heat oil and ghee in a skillet over medium-high heat and sear chicken until golden and cooked through, about 4–5 minutes per side.
  5. 5Heat oil and ghee in a skillet over medium-high heat and sear chicken until golden and cooked through, about 4–5 minutes per side.
  6. 6Heat oil and ghee in a skillet over medium-high heat and sear chicken until golden and cooked through, about 4–5 minutes per side.
  7. 7Remove chicken from pan, let rest, then shred.
  8. 8Remove chicken from pan, let rest, then shred.
  9. 9Remove chicken from pan, let rest, then shred.
  10. 10Set shredded chicken aside.
  11. 11Set shredded chicken aside.
  12. 12Set shredded chicken aside.
  13. 13In the same pan, melt ghee.
  14. 14In the same pan, melt ghee.
  15. 15In the same pan, melt ghee.
  16. 16Add onion, shallot, carrots, and celery to the pan.
  17. 17Add onion, shallot, carrots, and celery to the pan.
  18. 18Add onion, shallot, carrots, and celery to the pan.
  19. 19Cook vegetables until softened, 5–7 minutes.
  20. 20Cook vegetables until softened, 5–7 minutes.
  21. 21Cook vegetables until softened, 5–7 minutes.
  22. 22Stir in garlic and cook for 30 seconds.
  23. 23Stir in garlic and cook for 30 seconds.
  24. 24Stir in garlic and cook for 30 seconds.
  25. 25Sprinkle flour over vegetables and stir well.
  26. 26Sprinkle flour over vegetables and stir well.
  27. 27Sprinkle flour over vegetables and stir well.
  28. 28Cook for 1 minute.
  29. 29Cook for 1 minute.
  30. 30Cook for 1 minute.
  31. 31Slowly whisk in chicken broth, then heavy cream and half and half.
  32. 32Slowly whisk in chicken broth, then heavy cream and half and half.
  33. 33Slowly whisk in chicken broth, then heavy cream and half and half.
  34. 34Simmer until the filling is thick and creamy.
  35. 35Simmer until the filling is thick and creamy.
  36. 36Simmer until the filling is thick and creamy.
  37. 37Stir in shredded chicken, peas, poultry seasoning, salt, and pepper.
  38. 38Stir in shredded chicken, peas, poultry seasoning, salt, and pepper.
  39. 39Stir in shredded chicken, peas, poultry seasoning, salt, and pepper.
  40. 40Taste and adjust seasoning for the filling.
  41. 41Taste and adjust seasoning for the filling.
  42. 42Taste and adjust seasoning for the filling.
  43. 43Remove filling from heat.
  44. 44Remove filling from heat.
  45. 45Remove filling from heat.
  46. 46In a bowl, whisk flour, baking powder, sugar, garlic powder, salt, and Old Bay for the biscuit topping.
  47. 47In a bowl, whisk flour, baking powder, sugar, garlic powder, salt, and Old Bay for the biscuit topping.
  48. 48In a bowl, whisk flour, baking powder, sugar, garlic powder, salt, and Old Bay for the biscuit topping.
  49. 49Add grated butter to the dry ingredients and use a fork to work butter into the flour until crumbly.
  50. 50Add grated butter to the dry ingredients and use a fork to work butter into the flour until crumbly.
  51. 51Add grated butter to the dry ingredients and use a fork to work butter into the flour until crumbly.
  52. 52Add cheese and fold it in.
  53. 53Add cheese and fold it in.
  54. 54Add cheese and fold it in.
  55. 55Pour in buttermilk and gently mix until just combined for the biscuit dough.
  56. 56Pour in buttermilk and gently mix until just combined for the biscuit dough.
  57. 57Pour in buttermilk and gently mix until just combined for the biscuit dough.
  58. 58Preheat oven to 400°F (205°C).
  59. 59Preheat oven to 400°F (205°C).
  60. 60Preheat oven to 400°F (205°C).
  61. 61Spoon biscuit dough over the filling.
  62. 62Spoon biscuit dough over the filling.
  63. 63Spoon biscuit dough over the filling.
  64. 64Bake uncovered for 20–25 minutes, until biscuits are golden and filling is bubbling.
  65. 65Bake uncovered for 20–25 minutes, until biscuits are golden and filling is bubbling.
  66. 66Bake uncovered for 20–25 minutes, until biscuits are golden and filling is bubbling.
  67. 67Mix melted butter, garlic powder, and parsley for the garlic butter finish.
  68. 68Mix melted butter, garlic powder, and parsley for the garlic butter finish.
  69. 69Mix melted butter, garlic powder, and parsley for the garlic butter finish.
  70. 70Brush the garlic butter mixture over hot biscuits.
  71. 71Brush the garlic butter mixture over hot biscuits.
  72. 72Brush the garlic butter mixture over hot biscuits.

Ingredients

  • 1 lb chicken breast and thighs
  • 1 lb chicken breast and thighs
  • 1 lb chicken breast and thighs
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 heaping tsp oregano
  • 1 heaping tsp oregano
  • 1 heaping tsp oregano
  • 1 heaping tsp smoked paprika
  • 1 heaping tsp smoked paprika
  • 1 heaping tsp smoked paprika
  • 1 heaping tsp Fire & Smoke Society Chica Licka Bam Bam chicken rub
  • 1 heaping tsp Fire & Smoke Society Chica Licka Bam Bam chicken rub
  • 1 heaping tsp Fire & Smoke Society Chica Licka Bam Bam chicken rub
  • 0.5 tsp chicken bouillon seasoning
  • 0.5 tsp chicken bouillon seasoning
  • 0.5 tsp chicken bouillon seasoning
  • to taste Celery salt
  • to taste Celery salt
  • to taste Celery salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp ghee (for cooking)
  • 1 tbsp ghee (for cooking)
  • 1 tbsp ghee (for cooking)
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 1 small onion, diced
  • 1 small onion, diced
  • 1 small onion, diced
  • 1 shallot, diced
  • 1 shallot, diced
  • 1 shallot, diced
  • 2 carrots, diced
  • 2 carrots, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 celery stalks, diced
  • 2 celery stalks, diced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 cup half and half
  • 1 cup half and half
  • 0.33 cup peas
  • 0.33 cup peas
  • 0.33 cup peas
  • 1 heaping tsp garlic powder
  • 1 heaping tsp garlic powder
  • 1 heaping tsp garlic powder
  • 1 heaping tsp onion powder
  • 1 heaping tsp onion powder
  • 1 heaping tsp onion powder
  • 1 heaping tsp smoked paprika
  • 1 heaping tsp smoked paprika
  • 1 heaping tsp smoked paprika
  • 0.5 tsp thyme
  • 0.5 tsp thyme
  • 0.5 tsp thyme
  • 0.5 tsp red chili flakes
  • 0.5 tsp red chili flakes
  • 0.5 tsp red chili flakes
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1 pie crust
  • 1 pie crust
  • 1 pie crust
  • 270 g all-purpose flour
  • 270 g all-purpose flour
  • 270 g all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 8 oz medium cheddar cheese, shredded
  • 8 oz medium cheddar cheese, shredded
  • 8 oz medium cheddar cheese, shredded
  • 245 ml cold buttermilk
  • 245 ml cold buttermilk
  • 245 ml cold buttermilk
  • 113 g cold butter, grated
  • 113 g cold butter, grated
  • 113 g cold butter, grated
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp Old Bay seasoning
  • 0.5 tsp Old Bay seasoning
  • 0.5 tsp Old Bay seasoning
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 3 tbsp melted butter
  • 3 tbsp melted butter
  • 3 tbsp melted butter
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 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.