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.
  5. 5Heat oil and ghee in a skillet over medium-high heat.
  6. 6Heat oil and ghee in a skillet over medium-high heat.
  7. 7Sear chicken until golden and cooked through, about 4–5 minutes per side.
  8. 8Sear chicken until golden and cooked through, about 4–5 minutes per side.
  9. 9Sear chicken until golden and cooked through, about 4–5 minutes per side.
  10. 10Remove the chicken from the pan, let it rest, then shred it.
  11. 11Remove the chicken from the pan, let it rest, then shred it.
  12. 12Remove the chicken from the pan, let it rest, then shred it.
  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 and cook until softened, 5–7 minutes.
  17. 17Add onion, shallot, carrots, and celery and cook until softened, 5–7 minutes.
  18. 18Add onion, shallot, carrots, and celery and cook until softened, 5–7 minutes.
  19. 19Stir in minced garlic and cook for 30 seconds.
  20. 20Stir in minced garlic and cook for 30 seconds.
  21. 21Stir in minced garlic and cook for 30 seconds.
  22. 22Sprinkle all-purpose flour over vegetables and stir well, then cook for 1 minute.
  23. 23Sprinkle all-purpose flour over vegetables and stir well, then cook for 1 minute.
  24. 24Sprinkle all-purpose flour over vegetables and stir well, then cook for 1 minute.
  25. 25Slowly whisk in chicken broth, then heavy cream and half and half, and simmer until thick and creamy.
  26. 26Slowly whisk in chicken broth, then heavy cream and half and half, and simmer until thick and creamy.
  27. 27Slowly whisk in chicken broth, then heavy cream and half and half, and simmer until thick and creamy.
  28. 28Stir in shredded chicken, peas, poultry seasoning, salt, and pepper, then taste and adjust seasoning.
  29. 29Stir in shredded chicken, peas, poultry seasoning, salt, and pepper, then taste and adjust seasoning.
  30. 30Stir in shredded chicken, peas, poultry seasoning, salt, and pepper, then taste and adjust seasoning.
  31. 31Remove from heat.
  32. 32Remove from heat.
  33. 33Remove from heat.
  34. 34In a bowl, whisk all-purpose flour, baking powder, sugar, garlic powder, salt, and Old Bay.
  35. 35In a bowl, whisk all-purpose flour, baking powder, sugar, garlic powder, salt, and Old Bay.
  36. 36In a bowl, whisk all-purpose flour, baking powder, sugar, garlic powder, salt, and Old Bay.
  37. 37Add grated butter and use a fork to work the butter into the flour until crumbly.
  38. 38Add grated butter and use a fork to work the butter into the flour until crumbly.
  39. 39Add grated butter and use a fork to work the butter into the flour until crumbly.
  40. 40Add cheese and fold in.
  41. 41Add cheese and fold in.
  42. 42Add cheese and fold in.
  43. 43Pour in buttermilk and gently mix until just combined.
  44. 44Pour in buttermilk and gently mix until just combined.
  45. 45Pour in buttermilk and gently mix until just combined.
  46. 46Preheat oven to 400°F (205°C).
  47. 47Preheat oven to 400°F (205°C).
  48. 48Preheat oven to 400°F (205°C).
  49. 49Spoon the chicken pot pie filling into a pie crust (optional).
  50. 50Spoon the chicken pot pie filling into a pie crust (optional).
  51. 51Spoon the chicken pot pie filling into a pie crust (optional).
  52. 52Spoon biscuit dough over the filling.
  53. 53Spoon biscuit dough over the filling.
  54. 54Spoon biscuit dough over the filling.
  55. 55Bake uncovered for 20–25 minutes, until biscuits are golden and the filling is bubbling.
  56. 56Bake uncovered for 20–25 minutes, until biscuits are golden and the filling is bubbling.
  57. 57Bake uncovered for 20–25 minutes, until biscuits are golden and the filling is bubbling.
  58. 58Mix melted butter, garlic powder, and parsley.
  59. 59Mix melted butter, garlic powder, and parsley.
  60. 60Mix melted butter, garlic powder, and parsley.
  61. 61Brush over hot biscuits.
  62. 62Brush over hot biscuits.
  63. 63Brush over hot biscuits.

Ingredients

  • 2 pieces chicken breast
  • 2 pieces chicken breast
  • 2 pieces chicken breast
  • 2 pieces chicken thighs
  • 2 pieces chicken thighs
  • 2 pieces chicken 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
  • 1 tbsp ghee
  • 1 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 1 diced small onion
  • 1 diced small onion
  • 1 diced small onion
  • 1 diced shallot
  • 1 diced shallot
  • 1 diced shallot
  • 2 diced carrots
  • 2 diced carrots
  • 2 diced carrots
  • 2 diced celery stalks
  • 2 diced celery stalks
  • 2 diced celery stalks
  • 6 cloves minced garlic
  • 6 cloves minced garlic
  • 6 cloves minced garlic
  • 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 piece pie crust
  • 1 piece pie crust
  • 1 piece 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 shredded medium cheddar cheese
  • 8 oz shredded medium cheddar cheese
  • 8 oz shredded medium cheddar cheese
  • 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

bowlskillettongswooden spoonpie dishcookie scooppastry brush