Chicken Biscuit Pot Pie

Описание: Cheddar Bay Biscuit Chicken Pot Pie

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Ingredients:
• 8 Tbsp Butter (120g) divided• 1–2 Chicken Breasts (300–400g) diced• 1 Onion (200g) fine dice• 1 Carrot (100g) fine dice• 2 Celery Stalks (100g) fine dice• 3 Tbsp Flour (30g)• 6 Sprigs Fresh Thyme• 6 Leaves Fresh Sage• 1 Gold Potato (150g) peeled & diced• ½ qt Chicken Stock (500ml)• 1 cup Frozen Peas (150g)• ¼ cup Heavy Cream (60g) (optional)• 1 Box Cheddar Bay Biscuit Mix, made with:◦ ¾ cup Water (180ml) cold◦ ½ cup Cheddar Cheese (80g) shredded

1 Boil potatoes: Add diced potatoes to a pot of water, boil 15 min, then drain.1 Simultaneously cook the chicken: Melt 2 Tbsp butter in a pan over medium-low. Add chicken, cook until no pink remains (2–3 min). Remove from pan.2 Sweat veggies: Melt 2 more Tbsp butter. Add onion, carrot, celery. Cook until onions are translucent (about 5 min).3 Build the sauce: Stir in flour, then add thyme, sage, cooked potatoes, cooked chicken, and stock. Simmer until thickened to your liking. Too thin? Add a quick slurry: 1 part water : 1 part cornstarch or flour.4 Finish filling: Stir in peas and optional cream. Remove from heat.5 Biscuit topping: Prepare biscuit mix per box instructions. Top each portion of filling with a ½-inch layer of dough (No need to spread to the edges… it puffs up).6 Bake: Bake as per box instructions until golden brown. Brush with the remaining 4 Tbsp butter (use the garlic-spiced butter if using Cheddar Bay mix).

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