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Chicken Pot Pie with Cheddar Biscuit Crust

Hey Grill
  • 60 minutes
  • Serves 8

INGREDIENTS

1 lb

Chicken thighs, boneless skinless

1 cup

Carrots

1 cup

Celery stalks

3 cloves

Garlic

3 tbsp

Parsley, fresh

1 cup

Peas, frozen

1

Yellow onion, medium

4 cups

Chicken stock

1 2/3 tbsp

Baking powder

1 tsp

Black pepper

32 tbsp

Flour

1 tbsp

Garlic salt

2 1/2 tsp

Salt

3 tbsp

Shortening

2 tsp

Sugar

1 tbsp

Olive oil

4 tbsp

Butter

8 tbsp

Butter, unsalted

1 1/2 cups

Cheddar, sharp

3/4 cup

Whole milk