Cheddar Bay Biscuit Chicken Pot Pie

Ingredients

• 1 lb chicken breast and thighs (2 chicken breasts and 2 chicken thighs)
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder (for chicken)
• 1 tsp oregano (heaping)
• 1 tsp smoked paprika (heaping)
• 1 tsp Chica Licka Bam Bam chicken rub (heaping; Fire and Smoke Society brand)
• 0.5 tsp chicken bouillon seasoning (optional)
• celery salt (to taste)
• black pepper (to taste)
• 1 tbsp oil
• 1 tbsp ghee (for cooking chicken)
• 2 tbsp ghee (for filling)
• 1 onion (small, diced)
• 1 shallot (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 6 cloves garlic (minced)
• 0.25 cup all-purpose flour (for filling)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup half and half
• 0.333 cup peas
• 1 tsp garlic powder (heaping, for filling)
• 1 tsp onion powder (heaping, for filling)
• 1 tsp smoked paprika (heaping, for filling)
• 0.5 tsp thyme
• 0.5 tsp red chili flakes (optional)
• salt (to taste)
• 1 pie crust (optional)
• 270 g all-purpose flour
• 13 g baking powder
• 12 g sugar
• 8 oz medium cheddar cheese (shredded)
• 245 ml cold buttermilk
• 113 g cold butter (grated)
• 1 tsp garlic powder (for biscuits)
• 0.5 tsp Old Bay seasoning
• 0.5 tsp salt (for biscuits)
• 3 tbsp melted butter (for garlic butter finish)
• 0.5 tsp garlic powder (for garlic butter finish)
• 1 tbsp chopped parsley

Steps

1. 1

   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.

2. 2

   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.

3. 3

   In the same pan, add 2 tbsp ghee. Sauté the diced onion, shallot, carrots, and celery until softened, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Sprinkle 1/4 cup flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

6. 6

   Slowly whisk in the chicken broth, heavy cream, and half and half. Simmer until the sauce thickens.

7. 7

   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.

8. 8

   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.

9. 9

   Preheat your oven to 400°F (200°C).

10. 10

    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.

11. 11

    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.

12. 12

    Gently stir in the 245ml cold buttermilk until a shaggy dough forms. Do not overmix.

13. 13

    Drop spoonfuls of the biscuit dough over the top of the chicken filling in the baking dish.

14. 14

    Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

15. 15

    While baking, mix 3 tbsp melted butter with 1/2 tsp garlic powder and 1 tbsp chopped parsley.

16. 16

    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 per serving

• main
• dinner
• comfort food
• baked
• chicken
• pot pie
• biscuits