Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
For the Chicken
- 2 chicken breast
- 2 chicken thighs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 heaping teaspoon oregano
- 1 heaping teaspoon smoked paprika
- 1 heaping teaspoon Chica Licka Bam Bam chicken rub
- 1/2 teaspoon chicken bouillon seasoning, optional
- to taste celery salt
- to taste black pepper
- 1 tablespoon oil
- 1 tablespoon ghee, for cooking
For the Filling
- 2 tablespoons ghee
- 1 small onion, diced
- 1 shallot, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup half and half
- 1/3 cup peas
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon onion powder
- 1 heaping teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon red chili flakes, optional
- to taste salt
- to taste pepper
- 1 pie crust, optional
For the Cheddar Bay Biscuit Topping
- 270 grams all-purpose flour, (2 cups)
- 1 tablespoon baking powder, (13 grams)
- 1 teaspoon sugar, (12 grams)
- 8 ounces medium cheddar cheese, shredded (1 cup)
- 245 ml cold buttermilk, (1 cup)
- 113 grams cold butter, grated (1/2 cup, 1 stick)
- 1 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
For the Garlic Butter Finish
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley
Instructions
- 1
Cut the chicken breast and thighs into bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, season the chicken pieces with 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 heaping teaspoon oregano, 1 heaping teaspoon smoked paprika, 1 heaping teaspoon Chica Licka Bam Bam chicken rub, 1/2 teaspoon chicken bouillon seasoning (if using), celery salt, and black pepper to taste. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon oil and 1 tablespoon ghee in a large pan or Dutch oven over medium-high heat.
⏱️ 2 min
- 4
Add the seasoned chicken to the hot pan and sear until golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min
- 5
In the same pan, add 2 tablespoons ghee.
⏱️ 1 min
- 6
Add the diced onion, diced shallot, diced carrots, and diced celery stalks to the pan. Sauté the vegetables until they are softened, which takes approximately 5-7 minutes.
⏱️ 7 min
- 7
Add the minced garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min
- 8
Stir in 1/4 cup all-purpose flour to create a roux, cooking for 1-2 minutes to lightly toast the flour.
⏱️ 2 min
- 9
Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 1 cup half and half until the mixture is smooth and has thickened.
⏱️ 5 min
- 10
Add 1/3 cup peas, 1 heaping teaspoon garlic powder, 1 heaping teaspoon onion powder, 1 heaping teaspoon smoked paprika, 1/2 teaspoon thyme, and 1/2 teaspoon red chili flakes (if using). Season the filling with salt and pepper to taste.
⏱️ 2 min
- 11
Return the cooked chicken to the pan and stir it into the sauce until well combined. If using, place the pie crust into a pie dish. Pour the chicken filling into a pie dish or oven-safe baking dish.
⏱️ 3 min
- 12
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 13
In a large bowl, combine 270 grams (2 cups) all-purpose flour, 1 tablespoon (13 grams) baking powder, 1 teaspoon (12 grams) sugar, 8 ounces (1 cup) shredded medium cheddar cheese, 1 teaspoon garlic powder, 1/2 teaspoon Old Bay seasoning, and 1/2 teaspoon salt. Whisk these dry ingredients together.
⏱️ 5 min
- 14
Add 113 grams (1/2 cup, 1 stick) cold, grated butter to the dry mixture. Use your hands to rub the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 3 min
- 15
Pour in 245 ml (1 cup) cold buttermilk. Mix until the dough is just combined and shaggy, being careful not to overmix.
⏱️ 2 min
- 16
Drop spoonfuls of the biscuit dough directly over the hot chicken pot pie filling in the baking dish.
⏱️ 3 min
- 17
Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 25 min•🌡️ 400
- 18
While the pot pie is baking, melt 3 tablespoons butter in a small bowl. Stir in 1/2 teaspoon garlic powder and 1 tablespoon chopped parsley.
⏱️ 2 min
- 19
Once the pot pie is removed from the oven, immediately brush the warm biscuits generously with the prepared garlic butter mixture.
⏱️ 1 min
- 20
Allow the pot pie to cool slightly before serving.
⏱️ 5 min
Kitchen Tools
Cheddar Bay Biscuit Chicken Pot Pie
For the Chicken
- 2 chicken breast
- 2 chicken thighs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 heaping teaspoon oregano
- 1 heaping teaspoon smoked paprika
- 1 heaping teaspoon Chica Licka Bam Bam chicken rub
- 1/2 teaspoon chicken bouillon seasoning, optional
- to taste celery salt
- to taste black pepper
- 1 tablespoon oil
- 1 tablespoon ghee, for cooking
For the Filling
- 2 tablespoons ghee
- 1 small onion, diced
- 1 shallot, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup half and half
- 1/3 cup peas
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon onion powder
- 1 heaping teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon red chili flakes, optional
- to taste salt
- to taste pepper
- 1 pie crust, optional
For the Cheddar Bay Biscuit Topping
- 270 grams all-purpose flour, (2 cups)
- 1 tablespoon baking powder, (13 grams)
- 1 teaspoon sugar, (12 grams)
- 8 ounces medium cheddar cheese, shredded (1 cup)
- 245 ml cold buttermilk, (1 cup)
- 113 grams cold butter, grated (1/2 cup, 1 stick)
- 1 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
For the Garlic Butter Finish
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley
Instructions
- 1
Cut the chicken breast and thighs into bite-sized pieces.
⏱️ 5 min - 2
In a bowl, season the chicken pieces with 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 heaping teaspoon oregano, 1 heaping teaspoon smoked paprika, 1 heaping teaspoon Chica Licka Bam Bam chicken rub, 1/2 teaspoon chicken bouillon seasoning (if using), celery salt, and black pepper to taste. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon oil and 1 tablespoon ghee in a large pan or Dutch oven over medium-high heat.
⏱️ 2 min - 4
Add the seasoned chicken to the hot pan and sear until golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min - 5
In the same pan, add 2 tablespoons ghee.
⏱️ 1 min - 6
Add the diced onion, diced shallot, diced carrots, and diced celery stalks to the pan. Sauté the vegetables until they are softened, which takes approximately 5-7 minutes.
⏱️ 7 min - 7
Add the minced garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min - 8
Stir in 1/4 cup all-purpose flour to create a roux, cooking for 1-2 minutes to lightly toast the flour.
⏱️ 2 min - 9
Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 1 cup half and half until the mixture is smooth and has thickened.
⏱️ 5 min - 10
Add 1/3 cup peas, 1 heaping teaspoon garlic powder, 1 heaping teaspoon onion powder, 1 heaping teaspoon smoked paprika, 1/2 teaspoon thyme, and 1/2 teaspoon red chili flakes (if using). Season the filling with salt and pepper to taste.
⏱️ 2 min - 11
Return the cooked chicken to the pan and stir it into the sauce until well combined. If using, place the pie crust into a pie dish. Pour the chicken filling into a pie dish or oven-safe baking dish.
⏱️ 3 min - 12
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 13
In a large bowl, combine 270 grams (2 cups) all-purpose flour, 1 tablespoon (13 grams) baking powder, 1 teaspoon (12 grams) sugar, 8 ounces (1 cup) shredded medium cheddar cheese, 1 teaspoon garlic powder, 1/2 teaspoon Old Bay seasoning, and 1/2 teaspoon salt. Whisk these dry ingredients together.
⏱️ 5 min - 14
Add 113 grams (1/2 cup, 1 stick) cold, grated butter to the dry mixture. Use your hands to rub the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 3 min - 15
Pour in 245 ml (1 cup) cold buttermilk. Mix until the dough is just combined and shaggy, being careful not to overmix.
⏱️ 2 min - 16
Drop spoonfuls of the biscuit dough directly over the hot chicken pot pie filling in the baking dish.
⏱️ 3 min - 17
Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 25 min•🌡️ 400 - 18
While the pot pie is baking, melt 3 tablespoons butter in a small bowl. Stir in 1/2 teaspoon garlic powder and 1 tablespoon chopped parsley.
⏱️ 2 min - 19
Once the pot pie is removed from the oven, immediately brush the warm biscuits generously with the prepared garlic butter mixture.
⏱️ 1 min - 20
Allow the pot pie to cool slightly before serving.
⏱️ 5 min