Chicken Pot Pie topped with Cheddar Bay Biscuits
Serves 1
Directions
- 1Dice all vegetables into small pieces and set aside.
- 2In a medium saucepan add minced garlic and butter and let sautée for 8 minutes before adding your veggies.
- 3Cook for about 15 minutes before adding 1/4 cup of flour and mix well.
- 4Add your chicken broth and heavy cream.
- 5Let cook on low heat until it begins to thicken then add 1 cup each of frozen peas & corn.
- 6Season 2 chicken breast and cook them completely.
- 7Once chicken is fully cooked, chop into small pieces and add to your filling.
- 8Cook for another 10ish minutes and then transfer to an oven safe dish and scoop your biscuits on top.
- 9Bake at 400 degrees for 35-45 minutes or until the biscuits are golden brown on top.
- 10Once out of the oven, top with a garlic butter!
- 11Enjoy!
Ingredients
- 1.33 cup all purpose flour
- 0.5 tablespoon sugar
- 2 teaspoons baking powder
- to taste salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- pinch cayenne
- 0.33 cup unsalted butter melted
- 0.66 cup buttermilk
- 1 cup sharp cheddar shredded
- 3 tablespoons unsalted butter melted
- 0.5 tablespoon fresh parsley finely chopped
- to taste minced garlic
- pinch black pepper
- pinch salt
- 2 teaspoons grated parmesan
- 2 -3 carrots
- 1 celery sticks
- 2 green onion stems
- minced garlic
- 0.5 white onion
- 1 cup chicken broth
- 2 cups heavy cream
- Complete seasoning
- Chicken bouillon
- Italian seasoning
- Onion powder
- Garlic powder
- Paprika
- 0.25 cup flour
- 1 cup frozen peas
- 1 cup frozen corn
- 2 chicken breast
Equipment
medium saucepanoven safe dish
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