Cheddar Bay Biscuit Chicken Pot Pie

Ingredients

• 1 lb chicken breast and thighs (The source specifies 2 chicken breasts and 2 chicken thighs.)
• 2 tsp garlic powder (For seasoning the chicken.)
• 2 tsp onion powder (For seasoning the chicken.)
• 1 tsp oregano (Heaping.)
• 1 tsp smoked paprika (Heaping; for seasoning the chicken.)
• 1 tsp Fire & Smoke Society Chica Licka Bam Bam chicken rub (Heaping.)
• 0.5 tsp chicken bouillon seasoning (Optional.)
• celery salt (To taste.)
• black pepper (To taste.)
• 1 tbsp oil (For searing the chicken.)
• 1 tbsp ghee (For cooking the chicken.)
• 2 tbsp ghee (For the filling.)
• 1 small onion (Diced.)
• 1 shallot (Diced.)
• 2 carrots (Diced.)
• 2 celery stalks (Diced.)
• 6 garlic cloves (Minced.)
• 0.25 cup all-purpose flour (For thickening the filling.)
• 1 cup chicken broth (For the filling.)
• 1 cup heavy cream (For the filling.)
• 1 cup half and half (For the filling.)
• 0.333 cup peas (Approximately one-third cup.)
• 1 tsp garlic powder (For the filling; heaping.)
• 1 tsp onion powder (For the filling; heaping.)
• 1 tsp smoked paprika (For the filling; heaping.)
• 0.5 tsp thyme (For the filling.)
• 0.5 tsp red chili flakes (Optional.)
• salt (For the filling, to taste.)
• pepper (For the filling, to taste.)
• poultry seasoning (Explicitly named in the filling instructions, but no quantity is provided.)
• 1 pie crust (Optional bottom crust. The author has not finalized a written recipe; any all-butter pie crust may be used with fresh thyme and rosemary.)
• 270 g all-purpose flour (For the cheddar biscuit topping.)
• 1 tbsp baking powder (For the biscuit topping.)
• 1 tsp sugar (For the biscuit topping.)
• 8 oz medium cheddar cheese (Shredded.)
• 245 ml cold buttermilk (For the biscuit topping.)
• 113 g cold butter (One stick; grated.)
• 1 tsp garlic powder (For the biscuit topping.)
• 0.5 tsp Old Bay seasoning (For the biscuit topping.)
• 0.5 tsp salt (For the biscuit topping.)
• 3 tbsp melted butter (For brushing the baked biscuits.)
• 0.5 tsp garlic powder (For the garlic-butter finish.)
• 1 tbsp parsley (Chopped; for the garlic-butter finish.)

Steps

1. 1

   Season the chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon seasoning if using, celery salt, and black pepper.

2. 2

   Heat the oil and 1 tablespoon of ghee in a skillet over medium-high heat. Sear the chicken until golden and cooked through, about 4–5 minutes per side.

3. 3

   Remove the chicken from the skillet and let it rest. Shred the chicken, then set it aside.

4. 4

   In the same skillet, melt the 2 tablespoons of ghee for the filling.

5. 5

   Add the onion, shallot, carrots, and celery. Cook until the vegetables soften, 5–7 minutes.

6. 6

   Add the minced garlic and cook for 30 seconds.

7. 7

   Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.

8. 8

   Slowly whisk in the chicken broth, followed by the heavy cream and half and half. Simmer until the mixture is thick and creamy.

9. 9

   Stir in the shredded chicken, peas, poultry seasoning, garlic powder, onion powder, smoked paprika, thyme, red chili flakes if using, salt, and pepper. Taste and adjust the seasoning, then remove the filling from the heat.

10. 10

    In a bowl, whisk together the biscuit flour, baking powder, sugar, garlic powder, salt, and Old Bay seasoning.

11. 11

    Add the grated cold butter. Use a fork to work the butter into the flour mixture until it is crumbly.

12. 12

    Add the shredded cheddar cheese and fold it into the crumbly mixture.

13. 13

    Pour in the cold buttermilk and gently mix until just combined. Do not overmix.

14. 14

    Preheat the oven to 400°F (205°C). If using the optional bottom pie crust, place it in the baking dish before adding the filling; the source does not provide further crust instructions.

15. 15

    Spoon the biscuit dough over the chicken filling.

16. 16

    Bake uncovered for 20–25 minutes, until the biscuits are golden and the filling is bubbling.

17. 17

    Mix the melted butter, garlic powder, and chopped parsley. Brush the garlic butter over the hot biscuits.

Notes

The author has not finalized a written recipe for the optional all-butter bottom crust. They state that any all-butter pie crust should work, with fresh thyme and rosemary added. The filling instructions name poultry seasoning, but no quantity appears in the ingredient list. The source does not specify a baking dish size or provide a chicken internal temperature.

Nutrition per serving

• main
• dinner
• pot pie
• baked
• comfort food
• chicken
• vegetable-filled
• cheddar biscuits