Sort ingredients
mel_issano
QR Code
Listen
Pdf
Season chicken breast and thighs with garlic powder, onion powder, oregano, smoked paprika, Chica Licka Bam Bam chicken rub, chicken bouillon seasoning, celery salt, and black pepper
Heat oil and ghee in a pan and cook the seasoned chicken until cooked through
Remove chicken and let cool, then shred or dice into bite-sized pieces
In the same pan, melt ghee and sauté diced onion, shallot, carrots, and celery until softened
Add minced garlic and cook for 1 minute
Sprinkle flour over vegetables and stir to create a roux
Gradually add chicken broth, heavy cream, and half and half, stirring constantly to avoid lumps
Add peas, garlic powder, onion powder, smoked paprika, thyme, and red chili flakes
Season with salt and pepper to taste
Stir in the cooked chicken and mix well
Pour filling into a baking dish, optionally topped with pie crust
For the biscuit topping, combine flour, baking powder, sugar, shredded cheddar cheese, garlic powder, Old Bay seasoning, and salt
Cut in cold grated butter until mixture resembles coarse crumbs
Add cold buttermilk and mix until just combined
Drop biscuit dough onto top of the chicken filling
Bake at 375°F until biscuits are golden brown
Mix melted butter with garlic powder and brush over warm biscuits
Garnish with chopped parsley and serve