Cheesy Biscuit Chicken Pot Pie

Easy Family Recipes Cheddar Bay Biscuit chicken Pot Pie

Imagine a symphony of flavors, a harmonious blend of comfort food classics and global culinary influences. Picture a dish that tantalizes the taste buds, a culinary masterpiece that brings together the best of both worlds. Today, we embark on a culinary journey to create just that: the Golden Pot Pie.

Ingredients:

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For the Chicken Filling:

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Cheddar Bay Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cold unsalted butter, cut into cubes

1 cup buttermilk

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Preparation Process:

Total Time: 1 hour 30 minutes

For the Chicken Filling:

1. Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more.
2. Season the Chicken: Season the chicken cubes with salt and pepper. Add them to the pot and cook until browned on all sides.
3. Create the Roux: Sprinkle flour over the chicken and vegetables. Cook for 1 minute, stirring constantly.
4. Add Liquid: Gradually whisk in chicken broth and heavy cream until smooth. Bring to a boil, then reduce heat and simmer until thickened, about 10 minutes.
5. Season and Simmer: Stir in thyme, rosemary, salt, and pepper. Simmer for an additional 5 minutes, or until the chicken is cooked through.

For the Cheddar Bay Biscuit Topping:

1. Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, Parmesan cheese, parsley, garlic powder, and onion powder.
2. Cut in Butter: Cut in cold butter until the mixture resembles coarse crumbs.
3. Add Buttermilk: Stir in buttermilk until a dough forms.
4. Roll Out Dough: Roll out the dough on a lightly floured surface to a thickness of about 1/2 inch. Cut into rounds using a biscuit cutter.

Assemble and Bake:

1. Pour Filling: Pour the chicken filling into a 9-inch pie dish.
2. Top with Biscuits: Arrange the biscuit rounds on top of the filling, overlapping slightly.
3. Bake: Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Serving Ideas:

Classic Comfort: Serve the Golden Pot Pie with a side of roasted vegetables or a fresh green salad.

Elevated Elegance: Garnish with fresh herbs, such as thyme or rosemary, and a drizzle of truffle oil.

Hearty Winter Meal: Accompany the pot pie with a bowl of creamy mashed potatoes and a side of crusty bread.

A Fusion of Flavors

The Golden Pot Pie is a testament to the power of culinary fusion. It draws inspiration from the hearty comfort of classic American pot pie, the rich flavors of French cuisine, and the aromatic spices of various cultures. By combining these influences, we’ve created a dish that is both familiar and exotic, a true delight for the senses.