Chicken Rub

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1 Ib chicken breast and thighs (2 chicken breast, 2 chicken thighs)

2 tsp garlic powder

2 tsp onion powder

1 heaping tsp oregano

1 heaping tsp smoked paprika

½ tsp chicken bouillon seasoning (optional)

Celery salt & black pepper, to taste

1 tbsp oil

1 tbsp ghee (for cooking)

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Filling

2 tbsp ghee

1 small onion, diced

1 shallot, diced

2 carrots, diced

2 celery stalks, diced

6 cloves garlic, minced

¼ cup all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup half and half

⅓ cup peas

1 heaping tsp garlic powder

1 heaping tsp onion powder

1 heaping tsp smoked paprika

½ tsp thyme

½ tsp red chili flakes (optional)

Salt & pepper, to taste

1 pie crust

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Cheddar Bay Biscuit Topping

270g all-purpose flour (2 cups)

1 tbsp baking powder (13g)

1 tsp sugar (12g)

8 oz medium cheddar cheese, shredded (1 cup)

245ml cold buttermilk (1 cup)

113g cold butter, grated (½ cup, 1 stick)

1 tsp garlic powder

½ tsp Old Bay seasoning

½ tsp salt

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Garlic Butter Finish

3 tbsp melted butter

½ tsp garlic powder

1 tbsp chopped parsley

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Chicken Filling

1. Season chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon (if using), celery salt, and pepper.

2. Heat oil and ghee in a skillet over medium-high heat and sear chicken until golden and cooked through, about 4-5 minutes per side.

3. Remove from pan, let rest, then shred. Set aside.

4. In the same pan, melt ghee. Add onion, shallot, carrots, and celery. Cook until softened, 5-7 minutes. Stir in garlic and cook for 30 seconds.

5. Sprinkle flour over vegetables and stir well. Cook for 1 minute. Slowly whisk in chicken broth, then heavy cream and half and half. Simmer until thick and creamy

6. Stir in shredded chicken, peas, poultry seasoning, salt, and pepper. Taste and adjust seasoning. Remove from heat.

Biscuit Mix

1. In a bowl, whisk flour, baking powder, sugar, garlic powder, salt, and Old Bay

2. Add grated butter and use a fork to work butter into the flour until crumbly.

3. Add cheese and fold in in

4. Pour in buttermilk and gently mix until just combined.

5. Preheat oven to 400°F (205°C).

6. Spoon biscuit dough over the filling.

   Bake uncovered for 20-25 minutes, until biscuits are golden and filling is bubbling.

7. Mix melted butter, garlic powder, and parsley. Brush over hot biscuits.