Ingredients
• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp unsalted butter, chilled and cubed
• 3/4 cup shredded cheddar cheese
• 3/4 cup cold buttermilk
Instructions
- Prepare the Filling: In a large skillet over medium heat, melt the butter. Add the cubed chicken, carrots, celery, and peas. Sauté until the chicken is cooked through and the vegetables are tender, about 8-10 minutes. Sprinkle the flour over the mixture and stir to coat the ingredients. Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Stir in the thyme, parsley, garlic powder, salt, and pepper. Remove from heat and set aside.
- Make the Biscuit Dough: In a large bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Cut in the chilled, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and gently fold the ingredients together until just combined, being careful not to overmix.
- Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate or baking dish. Transfer the chicken filling to the prepared dish, smoothing the top. Scoop the biscuit dough onto the filling, forming 6-8 evenly sized biscuits. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Finish and Serve: Allow the Cheddar Bay Biscuit Chicken Pot Pie to cool for 5-10 minutes before serving. The biscuits should be flaky and the filling should be hot and creamy. Serve warm, garnished with a sprinkle of fresh parsley, if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Perfect Cheddar Bay Biscuit Chicken Pot Pie