Chicken Pot Pie with Cheddar Bay Biscuits
Equipment
- Oven
- 9-inch Pie Dish
- Mixing Bowls
- Whisk
- Baking Sheet
- Rolling Pin (for biscuit dough)
- Knife (for chopping ingredients)
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1/2 cup chopped onions
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk
- 2 tablespoons melted butter (for brushing)
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook vegetables: Sauté onions, peas, and carrots in butter, then add flour and liquids to make a creamy sauce.
- Add chicken to the sauce, then remove from heat.
- Prepare biscuit dough: Mix flour, baking powder, garlic powder, and butter, then add cheese and buttermilk.
- Assemble: Spread the chicken filling in a pie dish and top with biscuits.
- Bake for 25-30 minutes until biscuits are golden.
- Serve and enjoy!