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.

Chicken and Stuffing Casserole ala ~DKBB~

Chicken and Stuffing Casserole ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 
¾ cup salted butter, divided

photo from thepioneerwoman.com

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
½ cup Wondra (or all-purpose) flour
4 c. chicken broth, divided
2 to 3 12.5 oz. cans shredded chicken breast
1 to 1½ cups frozen peas
½ cup heavy cream
1 tsp. dried thyme leaves
¾ tsp. salt
½ tsp. black pepper
½ tsp. white pepper
¼ tsp. ground turmeric
12 oz. savory herb or chicken stuffing mix
1½ tsp. dried parsley

• Preheat oven to 375°F.
• In a Dutch oven, melt 3 Tbsp. of the butter over medium-high heat; add the onion, celery, and carrot and cook until the vegetables are beginning to soften; sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
• Gradually stir in 2 cups of the chicken broth; bring to a boil, then reduce the heat to medium-low and simmer, stirring often, for about 5 minutes; stir in the chicken (with the water it’s packed in), peas, cream, thyme, salt, pepper, and turmeric; return to a simmer and cook for at least 3 minutes more (cook until it thickens significantly, adding more flour if needed).
• Melt the remaining 3 Tbsp. butter in the microwave; stir it into the stuffing mix along with the remaining broth (add broth a bit at a time, you might not need all of it); let this stand for a few minutes so the stuffing mix can absorb the broth/butter (this should be well-soaked but not squishy).
• Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture; top chicken mixture with stuffing mixture (by the spoonful, covering the top as evenly as possible).
• To avoid a mess in your oven, place the baking dish on a cooking sheet with sides; bake 30 to 35 minutes, until golden brown on top and bubbly around the edges.
• Sprinkle with fresh chopped parsley before serving, if desired.