Chicken Pot Pie with Homemade Cheddar Bay Biscuits

Ingredients

• 2 cup all purpose flour (Pillsbury brand recommended)
• salt (a pinch)
• 1 tsp garlic and onion powder
• 2 cup sharp cheddar cheese (Kraft brand recommended)
• 1 tbsp baking powder
• 1.5 stick unsalted butter (cold and cubed; Kerrygold brand recommended)
• 1 cup buttermilk
• 2 tbsp fresh parsley (chopped)
• 3 carrots (diced into small pieces)
• 3 celery sticks (diced into small pieces)
• 2 green onion stems (diced into small pieces)
• 0.5 white onion (diced into small pieces)
• minced garlic (for sautéing)
• butter (for sautéing vegetables)
• 0.25 cup all purpose flour (for the filling roux)
• 1 cup chicken broth (Swanson brand recommended)
• 2 cup heavy cream
• 1 tsp Complete seasoning
• 1 tsp Natures seasoning
• 1 tsp Italian seasoning
• 1 tsp onion & garlic powder
• 1 tsp paprika
• 1 cup frozen peas
• 1 cup frozen corn
• 2 chicken breast (seasoned and cooked to 75% then chopped)
• 0.5 stick garlic & herb butter (Kerrygold brand recommended)
• 1 tbsp chopped parsley (for the topping)
• 1 tsp onion powder (for the topping)
• 1 tsp garlic powder (for the topping)
• 1 tsp complete seasoning (for the topping)
• 1 tsp italian seasoning (for the topping)

Steps

1. 1

   Prepare the biscuit dough by combining 2 cups all purpose flour, a pinch of salt, 1 tsp garlic and onion powder, 2 cups sharp cheddar cheese, and 1 tbsp baking powder in a bowl.

2. 2

   Cut in 1 & 1/2 sticks of cold cubed unsalted butter until the mixture is crumbly. Stir in 1 cup of buttermilk and 2 tbsps of fresh chopped parsley until just combined. Set aside.

3. 3

   Dice 3 carrots, 3 celery sticks, 2 green onion stems, and half of a white onion into small pieces. Set aside.

4. 4

   In a medium saucepan, add minced garlic and butter. Let sauté for 6-7 minutes.

5. 5

   Add the diced carrots, celery, green onions, and white onion to the saucepan. Cook for about 15 minutes.

6. 6

   Add 1/4 cup of flour to the vegetables and mix well to create a roux.

7. 7

   Pour in 1 cup chicken broth and 2 cups heavy cream.

8. 8

   Season the filling with 1 tsp each of complete seasoning, natures seasoning, italian seasoning, onion & garlic powder, and paprika.

9. 9

   Let the mixture cook on low heat until it begins to thicken.

10. 10

    Add 1 cup each of frozen peas and frozen corn to the thickened sauce.

11. 11

    Season 2 chicken breasts and cook them until they are 75% finished. Chop the chicken into small pieces and add them to the filling.

12. 12

    Cook the filling for another 15-20 minutes.

13. 13

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

14. 14

    Transfer the chicken pot pie filling to an oven-safe dish.

15. 15

    Scoop the biscuit dough on top of the filling (you should be able to make 10-12 biscuits).

16. 16

    Bake at 400°F for 30-45 minutes, or until the biscuits are golden brown on top.

17. 17

    While the pie bakes, prepare the garlic butter sauce by melting 1/2 stick of garlic & herb butter and mixing in 1 tbsp chopped parsley, and 1 tsp each of onion powder, garlic powder, complete seasoning, and italian seasoning.

18. 18

    Once the pie is out of the oven, brush or pour the garlic butter sauce over the hot biscuits.

19. 19

    Let the pie cool for about 30 minutes before scooping and serving to allow the filling to set.

Notes

The author suggests letting the pie cool for 30 minutes to ensure the filling thickens properly before serving. You can make approximately 10-12 biscuits with the dough provided.

Nutrition per serving

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