Cheddar Bay Biscuit Creamy Chicken Pot Pie
Serves 1
Directions
- 1Heat oil in a pan, add minced garlic, onion, carrots, and celery, and sauté.
- 2Add the cubed potatoes to the pan and cook.
- 3Shred the cooked chicken.
- 4Season the vegetable mixture with dried thyme, all-purpose seasoning, and black pepper.
- 5Stir in the flour to coat the vegetables.
- 6Pour in the chicken broth and heavy cream, stirring until thickened.
- 7Fold in the frozen peas, shredded chicken, and fresh parsley.
- 8Spread the chicken mixture into a baking dish.
- 9Use a scoop to portion the cheddar bay biscuit dough over the top of the chicken mixture.
- 10Brush the baked biscuits with melted butter and garnish with fresh parsley.
Ingredients
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1 whole onion, diced
- 2 whole carrot, diced
- 2 stalk celery, diced
- 2 whole potato, peeled and cubed
- 2 cup cooked chicken, shredded
- 1 tsp dried thyme
- 1 tbsp all-purpose seasoning
- 1 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 1 batch cheddar bay biscuit dough
- 2 tbsp melted butter
Equipment
panspatulacutting boardknifebaking dishscoopbrush
