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Chicken Biscuit Pot Pie (Recipe #2)

Byamazingfoodstv


Cheddar Bay Biscuit Chicken Pot Pie

For this FULL recipe with extra tips and all my other recipes… check out my website at www.triggtube.com OR visit the link in my bio

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).

#ChickenPotPie #recipes #cooking  #EasyDinner

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  1. Cheddar Bay Biscuit Chicken Pot Pie

    For this FULL recipe with extra tips and all my other recipes… check out my website at http://www.triggtube.com OR visit the link in my bio

    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).

    #ChickenPotPie #recipes #cooking  #EasyDinner

  5. Loved the video!! but I gotta admit, YouTube turned on AI voiceover on this video and I skipped it so fast because of it thinking it was another content farm… After I realized it was Trigg's video I had to go back and fix my mistake 🤧

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