Individual Truffled Cheddar and Chicken Pot Pie
Comfort food at its finest, this pot pie recipe is elevated with the addition of a quality cheddar cheese, and truffle. If available, you can use truffle-infused cheddar.
Prep time: 30 min
Cook time: 1 hour
Cheddar bay chicken pot pie
Chicken Pot Pie
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Forget chicken pot pie! This is biscuit pot pie, and it's amazing! Soft golden biscuits on top of a hearty chicken with vegetable filling. Homemade and comforting, what more do I need to say?
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INGREDIENTS
- 1/3 cup unsalted butter
- 3/4 cup diced onion
- 3/4 cup diced celery
- 1 tsp salt
- 1 lb chicken breast, boneless & skinless
- 1 1/2 cups chopped carrots
- 1 cup diced sweet potato
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup flour
- 1/2 cup white wine
- 1 tbsp Dijon mustard
- 2 tsp dried thyme
- 2 3/4 cups chicken stock
- 1 cup pearl onions
- 1 cup peas
For the biscuits:
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1/2 cup butter, diced
- 1 1/4 cups buttermilk
- salt on top of biscuits
INSTRUCTIONS
Preheat oven to 425°F. In a 6-quart stockpot, melt butter and sauté the onion and celery with 1 tsp salt over medium-low heat. Sauté until the onion is soft and translucent, 6-8 minutes.
Next, prepare the roasted vegetables. Place the carrots, sweet potatoes, and chicken breast on a large sheet pan. Drizzle with olive oil, salt, and pepper. Roast in preheated onion until the chicken registers 160°F and the vegetables are tender when inserted with a knife. Remove from oven and set aside.
Once the onion and celery are soft and translucent, add the flour. Stir and cook the flour until it is slightly toasted and just starting to stick to the bottom of the stockpot, 3-4 minutes. Pour in the white wine, Dijon mustard, and thyme. Whisk until smooth. Continue to whisk and add the chicken stock until the mixture is smooth and thick. Stir in the pearl onions and peas to warm through, 2 minutes. Remove from the heat and add the roasted carrots, sweet potatoes, and shredded chicken. Pour into a greased 9x13-inch baking dish and prepare biscuits.
Combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. Add the diced butter and work into flour. Add buttermilk and stir.
Scoop biscuits onto top of prepared filling, making approximately 12 biscuits. Sprinkle with salt and bake in preheated 425°F oven until the biscuits are golden and the filling is bubbling, 30-40 minutes. Remove from oven and cool before serving.
#dinner #chicken #potpie #onedish
Chicken pot pie with red lobsters cheddar bay biscuit as the crust
Chicken Pot Pie ????recipe from: @thepioneerwoman
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4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
1/2 cup frozen peas
1/2 cup frozen okra
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Splash Of White Wine (optional)
1 teaspoon Turmeric - add more if you like
Salt And Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 box red lobster cheddar bay biscuits
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INSTRUCTIONS:
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, peas, okra and celery. Stir them around until the onions start to turn translucent.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat. Follow directions on biscuit box and top your chicken pot pie with the dough. Stretch it out as much as possible.
Pour the filling into a 2-quart baking dish. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
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Cheddar Broccoli Chicken Pot Pie Recipe
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Just before Thanksgiving I had done a Turkey Pot Pie and the feed back was very positive. So I decided to do a Chicken Pot Pie, but I am not going to just make a run of the mill chicken pot pie. I am making a Cheddar Broccoli Chicken Pot Pie. I mean come on who doesn't love a great cheddar broccoli soup right? There is a reason for that too, it is so freaking good lol. The only thing you will have to worry about with this one is having enough for everyone. No lie when I made this my wife ate half the pie all on her own lol. I know you guys are totally giving this one a try, and when you do make sure to take a pic and post it to my Facebook page!
Total Time: 1 Hour
Makes: 6 Servings (unless my wife is over lol j/k)
1 Pckg. Refrigerated Pie Crust
3 Cups Chicken Breast, Cooked & Shredded
2-1/2 Cups Cheddar Cheese, Shredded
2 Cups Broccoli Florets
2 Tbsp. Butter
4-5 Green Onions, Diced
1 Cup Milk
4 oz. Cream Cheese
2 Tbsp. Flour
1/4 tsp. Ground Mustard
1 Egg, Beaten
Salt
Pepper
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