Cheddar Bay Biscuit Chicken Pot Pie ala ~DKBB~

Cheddar Bay Biscuit Chicken Pot Pie ala ~DKBB~

(original recipe from www.gonnawantseconds.com)

 

original photo from www.gonnawantseconds.com

Filling
3 Tbsp. butter
1 c. sweet onion, diced1 c. carrots, diced
¼ c. celery, diced
⅓ c. + 2 Tbsp. flour
2½ c. chicken broth
1 heaping Tbsp. chicken flavored Better Than Bouillon dissolved
   in ½ c. boiling water
1 tsp. Worcestershire sauce
2 Tbsp. cooking sherry
1 c. heavy cream
Salt and fresh cracked black pepper to taste
½ tsp. poultry seasoning*
¼ tsp. dried thyme leaves
¼ tsp. ground sage
¼ tsp. garlic powder
¼ tsp. onion powder (ONLY if not using pearl onions)
1½ c. frozen peas, thawed
1 c. frozen pearl onions, cooked and drained (optional)
4 c. chicken (or turkey), cut into bite-sized pieces (rotisserie chicken works well, as does leftover turkey)

• Preheat oven to 350°F.
• Melt 3 Tbsp. butter in a large, high-sided cast oven-proof skillet (or Le Creuset-type Dutch oven) over medium-high heat; add diced onions, carrots, and celery and cook, stirring often, until veggies are tender (about 15 minutes).
• Sprinkle the flour over the veggies, stirring constantly until flour coats veggies evenly; cook for 1-2 minutes to toast the flour; remove skillet from heat.
• Return pan to heat and whisk in chicken broth and dissolved Better Than Bouillon in water; bring this to a boil, stirring and scraping up all brown bits from bottom of pan; cook, stirring constantly, until mixture thickens (2 to 3 minutes).
• Stir in Worcestershire sauce, sherry, cream, spices, peas, pearl onions (if using), and chicken; add salt and pepper to taste; simmer to heat through (about 5 minutes).

*If you don’t have poultry seasoning, you can make it: ¼ tsp. ground sage, ⅛ tsp. each ground thyme, ground rosemary, marjoram, white pepper, and a pinch of nutmeg
 
Cheddar Bay Biscuit Topping
1 pkg. (11.36 oz. box) Cheddar Bay Biscuit Mix
¾ c. milk
½ c. shredded sharp cheddar cheese
¼ c. butter, melted

• In a large mixing bowl, stir together biscuit mix, milk, and cheese; stir just until there are not dry spots in the mix. Set seasoning packet aside.

Assembly

• Using a large spoon, drop the biscuit mix by heaping spoonfuls over the top of the chicken filling; bake for 14-18 minutes, or until edges are bubbling and biscuits are golden on top.
• In a small bowl, mix the melted butter and seasoning packet; brush the tops of the finished pot pie with the seasoned butter. Serve immediately.