Cheddar Chicken Pot Pie (Print Version)
# Ingredients:
01 -
1 stick of butter, unsalted.
02 -
1 tablespoon butter, unsalted.
03 -
1 cup buttermilk, chilled.
04 -
1 tablespoon of olive oil.
05 -
2 cups plain flour.
06 -
¼ cup of basic flour.
07 -
2 teaspoons of baking powder.
08 -
½ teaspoon baking soda.
09 -
½ teaspoon kosher salt.
10 -
½ cup shredded sharp cheddar cheese.
11 -
8 ounces sharp cheddar cheese, grated.
12 -
2 teaspoons sugar.
13 -
3 garlic cloves, finely chopped.
14 -
2 teaspoons thyme, fresh.
15 -
1 onion, chopped small.
16 -
2 celery sticks, diced up.
17 -
2 carrots, cut into rounds.
18 -
1½ cups chicken broth, low sodium.
19 -
1 cup of 2% milk.
20 -
3 cups shredded, cooked chicken.
21 -
1 cup frozen peas.
22 -
2 cups broccoli florets.
# Instructions:
01 -
Stir cheese and the dry stuff together. Mix melted butter into cold buttermilk, then stir it gently into the dry mix until dough forms.
02 -
Melt butter with oil in a pan and soften the vegetables. Add in garlic and thyme, then toss in the flour and mix.
03 -
Pour in both the broth and milk slowly while stirring. Let it cook down until it thickens, then melt in the cheese.
04 -
Mix in the chicken, peas, and broccoli. Sprinkle with salt and pepper for taste.
05 -
Scoop the biscuit dough in ¼-cup portions over the veggie mix. Brush it lightly with buttermilk.
06 -
Put it in the oven at 400°F and bake for 25-30 minutes until the biscuits look golden and the filling is bubbling.
# Notes:
01 -
Expect the biscuits to rise quite a bit.
02 -
A slightly curdled buttermilk mixture is absolutely fine.
03 -
Make sure to use a frying pan or dish that's safe in the oven.