Cheddar Bay Chicken Pot Pie
Cheddar Bay Chicken Pot Pie
Ingredients
For the Chicken Breast
- 4 tablespoons olive oil, divided, 2 tablespoons for marinate, 2 tablespoons for cooking
- 1 pound boneless skinless chicken breast, about 2-3 chicken breasts
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
For the Pot Pie Filling
- 4 tablespoons unsalted butter
- 1/2 yellow onion, medium, diced
- 1 carrot, large, diced
- 2 celery ribs, diced
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme chopped
- 1/4 teaspoon smoked paprika
- 3 cloves garlic, minced
- 60 g all-purpose flour
- 2 1/2 cups chicken stock
- 1 cup heavy cream
- 1 cup frozen peas
- 1/4 teaspoon kosher salt, to taste after incorporating chicken & peas
- 1/4 teaspoon black pepper, to taste after incorporating chicken & peas
For the Cheddar Bay Biscuits
- 300 g unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- 1 tablespoon granulated white sugar
- 1/2 teaspoon baking soda
- 4 oz freshly shredded cheddar cheese
- 1 cup whole buttermilk, (240ml)
- 8 tablespoons unsalted butter, (1 stick/113g), melted & cooled to room temperature
For the Garlic Butter Topping
- 4 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley, or fresh parsley
- 1/2 teaspoon garlic powder
- grated Parmiagiano Reggiano, to taste; optional
Instructions
- 1
Pat dry the chicken breast.
⏱️ 2 min
- 2
Drizzle 2 tablespoons of the divided olive oil onto the chicken.
⏱️ 1 min
- 3
Add 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon smoked paprika to the chicken.
⏱️ 2 min
- 4
Mix everything well until the chicken breasts are fully coated.
⏱️ 2 min
- 5
Let the chicken marinate for at least 1 hour.
- 6
When ready to cook, heat up a skillet over medium-high heat.
⏱️ 2 min
- 7
Add the remaining 2 tablespoons olive oil to the skillet.
⏱️ 1 min
- 8
Once the oil is hot, add the marinated chicken breasts to the skillet.
⏱️ 1 min
- 9
Cook the chicken for about 5 minutes until it has a good brown sear.
⏱️ 5 min
- 10
Flip the chicken over and continue cooking for about another 3 to 4 minutes until it's cooked thoroughly and has a good golden-brown sear.
⏱️ 4 min
- 11
Once done, remove the chicken from the skillet and set it aside.
⏱️ 1 min
- 12
Reduce the heat in the skillet (the same one used for chicken) to medium and add 4 tablespoons unsalted butter.
⏱️ 1 min
- 13
Once the butter is melted, add 1/2 medium diced yellow onion and cook for about 1 minute.
⏱️ 1 min
- 14
Next, add 1 large diced carrot and 2 diced celery ribs.
⏱️ 1 min
- 15
Continue cooking for a couple more minutes until everything is slightly soft and fragrant.
⏱️ 2 min
- 16
Add 3 cloves minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme (or 1 tablespoon fresh thyme chopped), and 1/4 teaspoon smoked paprika.
⏱️ 2 min
- 17
Continue cooking for 1 more minute until the garlic is fragrant.
⏱️ 1 min
- 18
Sprinkle in 60 grams all-purpose flour.
⏱️ 1 min
- 19
Mix the flour in thoroughly until it is fully incorporated and no longer visible.
⏱️ 2 min
- 20
Next, add 2 1/2 cups chicken stock and stir until it comes to a simmer and the stock starts to thicken.
⏱️ 5 min
- 21
Reduce the heat to medium-low and add 1 cup heavy cream.
⏱️ 1 min
- 22
Thoroughly mix in the heavy cream.
⏱️ 1 min
- 23
Remove the skillet from heat.
⏱️ 1 min
- 24
Toss in 1 cup frozen peas.
⏱️ 1 min
- 25
Shred the cooked chicken breast and toss it into the pot pie filling as well.
⏱️ 3 min
- 26
Add 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper to taste after incorporating the chicken and peas.
⏱️ 1 min
- 27
Sift 300 grams unbleached all-purpose flour into a large bowl.
⏱️ 2 min
- 28
Add 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and 1 tablespoon granulated white sugar to the bowl.
⏱️ 2 min
- 29
Whisk together the dry ingredients.
⏱️ 1 min
- 30
Toss in 4 ounces freshly shredded cheddar cheese and fully coat it in the flour mixture.
⏱️ 2 min
- 31
For the wet ingredients, in a separate small bowl, combine 1 cup (240ml) whole buttermilk and 8 tablespoons (1 stick/113g) unsalted butter that has been melted and cooled to room temperature.
⏱️ 2 min
- 32
Mix the wet ingredients together well.
⏱️ 1 min - 33
Add the wet mixture into the dry mix bowl.
⏱️ 1 min - 34
Stir ingredients together until the dough is formed.
⏱️ 2 min - 35
Melt 4 tablespoons unsalted butter.
⏱️ 1 min - 36
Mix in 1 teaspoon dried parsley (or fresh parsley) and 1/2 teaspoon garlic powder.
⏱️ 1 min - 37
Transfer the prepared pot pie filling into a baking dish of preference.
⏱️ 2 min - 38
Scoop out the prepared biscuit dough (using an ice cream scoop) and place it on top of the pot pie filling.
⏱️ 3 min - 39
Brush the biscuit dough with the prepared garlic butter topping.
⏱️ 2 min - 40
Place the baking dish in the oven.
⏱️ 1 min•🌡️ 400 - 41
Bake for about 25 to 30 minutes until the biscuits are done and golden brown.
⏱️ 30 min - 42
When done, remove from the oven. Brush with a little bit more of the garlic butter topping.
⏱️ 2 min - 43
Grate Parmiagiano Reggiano on top, to taste (optional).
⏱️ 1 min - 44
Let rest for about 10 minutes.
- 45
Serve and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheddar Bay Chicken Pot Pie
For the Chicken Breast
- 4 tablespoons olive oil, divided, 2 tablespoons for marinate, 2 tablespoons for cooking
- 1 pound boneless skinless chicken breast, about 2-3 chicken breasts
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
For the Pot Pie Filling
- 4 tablespoons unsalted butter
- 1/2 yellow onion, medium, diced
- 1 carrot, large, diced
- 2 celery ribs, diced
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme chopped
- 1/4 teaspoon smoked paprika
- 3 cloves garlic, minced
- 60 g all-purpose flour
- 2 1/2 cups chicken stock
- 1 cup heavy cream
- 1 cup frozen peas
- 1/4 teaspoon kosher salt, to taste after incorporating chicken & peas
- 1/4 teaspoon black pepper, to taste after incorporating chicken & peas
For the Cheddar Bay Biscuits
- 300 g unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- 1 tablespoon granulated white sugar
- 1/2 teaspoon baking soda
- 4 oz freshly shredded cheddar cheese
- 1 cup whole buttermilk, (240ml)
- 8 tablespoons unsalted butter, (1 stick/113g), melted & cooled to room temperature
For the Garlic Butter Topping
- 4 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley, or fresh parsley
- 1/2 teaspoon garlic powder
- grated Parmiagiano Reggiano, to taste; optional
Instructions
- 1
Pat dry the chicken breast.
⏱️ 2 min - 2
Drizzle 2 tablespoons of the divided olive oil onto the chicken.
⏱️ 1 min - 3
Add 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon smoked paprika to the chicken.
⏱️ 2 min - 4
Mix everything well until the chicken breasts are fully coated.
⏱️ 2 min - 5
Let the chicken marinate for at least 1 hour.
- 6
When ready to cook, heat up a skillet over medium-high heat.
⏱️ 2 min - 7
Add the remaining 2 tablespoons olive oil to the skillet.
⏱️ 1 min - 8
Once the oil is hot, add the marinated chicken breasts to the skillet.
⏱️ 1 min - 9
Cook the chicken for about 5 minutes until it has a good brown sear.
⏱️ 5 min - 10
Flip the chicken over and continue cooking for about another 3 to 4 minutes until it's cooked thoroughly and has a good golden-brown sear.
⏱️ 4 min - 11
Once done, remove the chicken from the skillet and set it aside.
⏱️ 1 min - 12
Reduce the heat in the skillet (the same one used for chicken) to medium and add 4 tablespoons unsalted butter.
⏱️ 1 min - 13
Once the butter is melted, add 1/2 medium diced yellow onion and cook for about 1 minute.
⏱️ 1 min - 14
Next, add 1 large diced carrot and 2 diced celery ribs.
⏱️ 1 min - 15
Continue cooking for a couple more minutes until everything is slightly soft and fragrant.
⏱️ 2 min - 16
Add 3 cloves minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme (or 1 tablespoon fresh thyme chopped), and 1/4 teaspoon smoked paprika.
⏱️ 2 min - 17
Continue cooking for 1 more minute until the garlic is fragrant.
⏱️ 1 min - 18
Sprinkle in 60 grams all-purpose flour.
⏱️ 1 min - 19
Mix the flour in thoroughly until it is fully incorporated and no longer visible.
⏱️ 2 min - 20
Next, add 2 1/2 cups chicken stock and stir until it comes to a simmer and the stock starts to thicken.
⏱️ 5 min - 21
Reduce the heat to medium-low and add 1 cup heavy cream.
⏱️ 1 min - 22
Thoroughly mix in the heavy cream.
⏱️ 1 min - 23
Remove the skillet from heat.
⏱️ 1 min - 24
Toss in 1 cup frozen peas.
⏱️ 1 min - 25
Shred the cooked chicken breast and toss it into the pot pie filling as well.
⏱️ 3 min - 26
Add 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper to taste after incorporating the chicken and peas.
⏱️ 1 min - 27
Sift 300 grams unbleached all-purpose flour into a large bowl.
⏱️ 2 min - 28
Add 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and 1 tablespoon granulated white sugar to the bowl.
⏱️ 2 min - 29
Whisk together the dry ingredients.
⏱️ 1 min - 30
Toss in 4 ounces freshly shredded cheddar cheese and fully coat it in the flour mixture.
⏱️ 2 min - 31
For the wet ingredients, in a separate small bowl, combine 1 cup (240ml) whole buttermilk and 8 tablespoons (1 stick/113g) unsalted butter that has been melted and cooled to room temperature.
⏱️ 2 min - 32
Mix the wet ingredients together well.
⏱️ 1 min - 33
Add the wet mixture into the dry mix bowl.
⏱️ 1 min - 34
Stir ingredients together until the dough is formed.
⏱️ 2 min - 35
Melt 4 tablespoons unsalted butter.
⏱️ 1 min - 36
Mix in 1 teaspoon dried parsley (or fresh parsley) and 1/2 teaspoon garlic powder.
⏱️ 1 min - 37
Transfer the prepared pot pie filling into a baking dish of preference.
⏱️ 2 min - 38
Scoop out the prepared biscuit dough (using an ice cream scoop) and place it on top of the pot pie filling.
⏱️ 3 min - 39
Brush the biscuit dough with the prepared garlic butter topping.
⏱️ 2 min - 40
Place the baking dish in the oven.
⏱️ 1 min•🌡️ 400 - 41
Bake for about 25 to 30 minutes until the biscuits are done and golden brown.
⏱️ 30 min - 42
When done, remove from the oven. Brush with a little bit more of the garlic butter topping.
⏱️ 2 min - 43
Grate Parmiagiano Reggiano on top, to taste (optional).
⏱️ 1 min - 44
Let rest for about 10 minutes.
- 45
Serve and enjoy.
⏱️ 1 min