American Chicken Pot Pie
with Cheddar Drop Biscuits
From the easy doughy biscuits to the creamy chicken filling, this is a humble and classic dinner the family will love, and is worth the wait!
Cals 837 · Prot 61 · Carbs 88 · Fat 27
Family Friendly
60 min
From the easy doughy biscuits to the creamy chicken filling, this is a humble and classic dinner the family will love, and is worth the wait!
Cals 837 · Prot 61 · Carbs 88 · Fat 27
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
White onion
1 Piece
Carrot
1 Piece
Celery
1 Piece
Fresh thyme
10 Grams
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.5 Tsp
Dried rosemary
2 Grams
Plain flour
10*11*
15 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Whole milk
4*
200 ML
Water
250 ML
Green peas
100 Grams
Drop Biscuits
Butter
4*
50 Grams
Plain flour
10*11*
140 Grams
Baking powder
5 Grams
Grated cheddar
4*
60 Grams
Water
100 ML
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3487 / 837 |
| Fats (g) | 27.4 |
| of which saturated (g) | 16.6 |
| Carbohydrates (g) | 88 |
| of which sugars (g) | 15.6 |
| Fibers (g) | 6.4 |
| Proteins (g) | 60.7 |
| Salt (g) | 4.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Place the block of butter in the freezer to solidify (you'll need cold butter in step 3 to make the biscuits).
- Preheat the oven to 220°C/200°C fan.
- Peel and finely chop the onions, carrots and garlic.
- Finely chop the celery.
- Strip the thyme leaves.
- Slice and finely chop the chicken into small bite-sized pieces, similar in size to the rest of the vegetables.
Tip! Frozen butter makes flakier and softer biscuit dough!
2 Cook
- Heat a large pot over medium high heat with a drizzle of oil.
- Once hot, add the onions, carrots, celery, and garlic with a pinch of rosemary, salt and pepper.
- Fry for 4-6 min until softened.
- Add the chicken and half the thyme (reserving the rest for the biscuits).
- Cook the chicken for 2-3 min then add 15 g flour and stock cube and fry for 1-2 min until pasty.
- Add the milk and measured water, and bring to a boil.
- Cook for 2-3 min until the mixture has thickened, then stir in the peas. Set aside.
3 Make biscuit batter
- In a large bowl, mix together the large bag of flour, baking powder, remaining fresh thyme, and a pinch of salt.
- Remove the butter from the freezer and chop or grate into small pieces.
- Using a fork, or the tips of your fingers, rub the butter into the flour until it resembles a sandy texture.
- Mix in half of the grated cheddar.
- Gently pour in the measured water, and using a spatula, stir until just combined.
Tip! Do not over mix the batter. It is meant to be sticky and lumpy!
4 Scoop batter
- Pour the chicken filling into an ovenproof baking dish or casserole.
- Using a large oiled spoon, scoop 8 mounds of the biscuit batter, and drop on top of the chicken filling.
- Top each biscuit with the remaining grated cheddar.
Tip! For the 4 ppl box, make sure you use a larger casserole dish to make room for the biscuits. Alternatively, use 2 baking dishes.
5 Bake pot pie
- Bake the chicken pot pie in the oven for 25-30 min until the sauce is bubbly, the biscuits are puffed up and golden, and the cheese has melted.
6 Serve
- Serve the Chicken Pot Pie with the golden Cheddar Drop Biscuits.
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