Cheddar Bay Biscuit Chicken Pot Pie

Name: Cheddar Bay Biscuit Chicken Pot Pie
Cuisine: Indian
Ingredients: 2 pieces chicken breast; 2 pieces chicken 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; 2 tbsp ghee; 1 diced small onion; 1 diced shallot; 2 diced carrots; 2 diced celery stalks; 6 cloves minced garlic; 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

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.
3Sear chicken until golden and cooked through, about 4–5 minutes per side.
4Remove the chicken from the pan, let it rest, then shred it.
5In the same pan, melt ghee.
6Add onion, shallot, carrots, and celery and cook until softened, 5–7 minutes.
7Stir in minced garlic and cook for 30 seconds.
8Sprinkle all-purpose flour over vegetables and stir well, then cook for 1 minute.
9Slowly whisk in chicken broth, then heavy cream and half and half, and simmer until thick and creamy.
10Stir in shredded chicken, peas, poultry seasoning, salt, and pepper, then taste and adjust seasoning.
11Remove from heat.
12In a bowl, whisk all-purpose flour, baking powder, sugar, garlic powder, salt, and Old Bay.
13Add grated butter and use a fork to work the butter into the flour until crumbly.
14Add cheese and fold in.
15Pour in buttermilk and gently mix until just combined.
16Preheat oven to 400°F (205°C).
17Spoon the chicken pot pie filling into a pie crust (optional).
18Spoon biscuit dough over the filling.
19Bake uncovered for 20–25 minutes, until biscuits are golden and the filling is bubbling.
20Mix melted butter, garlic powder, and parsley.
21Brush over hot biscuits.

Ingredients

2 pieces chicken breast
2 pieces chicken 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
2 tbsp ghee
1 diced small onion
1 diced shallot
2 diced carrots
2 diced celery stalks
6 cloves minced garlic
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 piece pie crust
270 g all-purpose flour
1 tbsp baking powder
1 tsp sugar
8 oz shredded medium cheddar cheese
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

bowlskillettongswooden spoonpie dishcookie scooppastry brush

Cheddar Bay Biscuit Chicken Pot Pie

Serves 1

tiktok.com

Cheddar Bay Biscuit Chicken Pot Pie

tiktok.com

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.
3Sear chicken until golden and cooked through, about 4–5 minutes per side.
4Remove the chicken from the pan, let it rest, then shred it.
5In the same pan, melt ghee.
6Add onion, shallot, carrots, and celery and cook until softened, 5–7 minutes.
7Stir in minced garlic and cook for 30 seconds.
8Sprinkle all-purpose flour over vegetables and stir well, then cook for 1 minute.
9Slowly whisk in chicken broth, then heavy cream and half and half, and simmer until thick and creamy.
10Stir in shredded chicken, peas, poultry seasoning, salt, and pepper, then taste and adjust seasoning.
11Remove from heat.
12In a bowl, whisk all-purpose flour, baking powder, sugar, garlic powder, salt, and Old Bay.
13Add grated butter and use a fork to work the butter into the flour until crumbly.
14Add cheese and fold in.
15Pour in buttermilk and gently mix until just combined.
16Preheat oven to 400°F (205°C).
17Spoon the chicken pot pie filling into a pie crust (optional).
18Spoon biscuit dough over the filling.
19Bake uncovered for 20–25 minutes, until biscuits are golden and the filling is bubbling.
20Mix melted butter, garlic powder, and parsley.
21Brush over hot biscuits.