Cheddar Bay Biscuit Chicken Pot Pie
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A comforting, creamy chicken pot pie topped with fluffy, cheesy biscuits inspired by Red Lobster's famous Cheddar Bay Biscuits.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 6 g
- 5 g
- 2 g
- 3 g
- 4 g
- 2 g
- 1 g
- 1 g
- 14 g
- 13 g
Filling
- 25 g
- 110 g
- 25 g
- 120 g
- 80 g
- 18 g
- 30 g
- 240 g
- 240 g
- 240 g
- 50 g
- 3 g
- 3 g
- 3 g
- 1 g
- 1 g
- 1 g
- 250 g
Cheddar Bay Biscuit Topping
- 245 g
- 3 g
- 1 g
- 3 g
Garlic Butter Finish
- 40 g
- 2 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 2.88 kg before cooking, which is about 480 g per serving.
Steps
Season the chicken breast and thighs with 2 tsp garlic powder, 2 tsp onion powder, 1 heaping tsp oregano, 1 heaping tsp smoked paprika, 1 heaping tsp Chica Licka Bam Bam rub, 1/2 tsp chicken bouillon (if using), celery salt, and black pepper.
Heat 1 tbsp oil and 1 tbsp ghee in a large skillet or pot over medium-high heat. Add the chicken and cook until fully browned and cooked through. Remove the chicken from the pan, let it rest, then dice into bite-sized pieces.
In the same pan, add 2 tbsp ghee. Sauté the diced onion, shallot, carrots, and celery until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1/4 cup flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth, heavy cream, and half and half. Simmer until the sauce thickens.
Stir in the peas, 1 heaping tsp garlic powder, 1 heaping tsp onion powder, 1 heaping tsp smoked paprika, 1/2 tsp thyme, and 1/2 tsp red chili flakes (if using). Season with salt and pepper to taste.
Fold the cooked diced chicken back into the sauce. If using a bottom pie crust, line your baking dish with it now and pour the filling in. Otherwise, pour the filling directly into a baking dish.
Preheat your oven to 400°F (200 °C) (200°C (400 °F)).
Prepare the biscuit topping: In a large bowl, whisk together 270g flour, 1 tbsp baking powder, 1 tsp sugar, 1 tsp garlic powder, 1/2 tsp Old Bay, and 1/2 tsp salt.
Incorporate the 113g grated cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Stir in the 8 oz shredded cheddar cheese.
Gently stir in the 245ml cold buttermilk until a shaggy dough forms. Do not overmix.
Drop spoonfuls of the biscuit dough over the top of the chicken filling in the baking dish.
Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
While baking, mix 3 tbsp melted butter with 1/2 tsp garlic powder and 1 tbsp chopped parsley.
Brush the garlic butter mixture over the hot biscuits immediately after removing the pie from the oven. Serve warm.
Notes
If you are worried about the biscuits being soggy, ensure the filling is hot before adding the dough and bake at a high temperature. You can also par-bake the bottom pie crust if using one.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1180
- Protein
- 40 g
- Carbs
- 75 g
- Fat
- 80 g
- Fiber
- 5 g
Where the calories come from
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