Cheddar Bay Biscuit Chicken Pot Pie
, Serves 6
A creamy chicken and vegetable pot pie topped with cheesy drop biscuits and brushed with garlic-herb butter.
| prepPreheat oven to 375°F / 190°C | |||||||
| 250 g celery, chopped | Cook 4-5 min until softened | Stir in flour & seasoning, 60-90 sec | Add broth & cream, simmer 2-3 min | Stir in chicken | Drop biscuit dough on filling | Bake 375°F / 190°C, 14-18 min | Brush with butter & seasoning packet |
| 250 g carrots, chopped | |||||||
| 1 yellow onion, chopped | |||||||
| 40 g butter | |||||||
| 30 g flour | |||||||
| 2 teaspoons poultry seasoning | |||||||
| 475 ml chicken broth | |||||||
| 240 ml heavy cream | |||||||
| 450 g shredded chicken (about 1 rotisserie chicken) | |||||||
| 1 box (322 g) Cheddar Bay Biscuit Mix, seasoning packet set aside | Mix biscuit mix, milk & cheese | ||||||
| 180 ml milk | |||||||
| 55 g shredded sharp cheddar | |||||||
| 55 g butter, melted (for the topping) | |||||||
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