Cheddar Bay Biscuit Crust Pie #food
Happy Thanksgiving to all my American friends.❤️ Today is the perfect day to share my all-time favorite recipe the cheddar biscuit crust pie recipe. My American friends must be having a lot of leftover turkey to make the pie with. So, indulge in this wholesome and cozy version of the pie, I am sure this is going to become your keeper recipe. Have a lovely family dinner tonight.❤️ At my home, we all love having more crust on pies. Maybe, it's because we eat freshly homemade bread almost every day, but we just love having more crust. I figured out that the traditional pie crust is just too thin to have more crust. On the other hand, these soft, fluffy, and tall biscuits give us just the right amount of the desired crust. The spongy and fluffy interior is just perfect for soaking up all that pie gravy and it just becomes a symphony of flavors. I hardly make my chicken pot pie using the traditional pie crust. This recipe is loaded with fresh green beans. The addition of pearl barley adds a nice earthy flavor and more fiber to the meal. And also it just feels wholesale when you bite into the tiny soft pearls. I love adding barley to it. MEK Cheddar Bay Biscuit Crust Chicken Pot Pie For the biscuit crust: 2 cups are 250 grams of all-purpose flour 2 teaspoons of baking powder 1 teaspoon baking soda Half teaspoon salt 1 ½ teaspoon Bay seasoning 1 cup extra sharp cheddar cheese- 4 ounces 2 tablespoon mayonnaise, 6 tbsp very cold butter unsalted 1 Cup +2 tablespoons buttermilk-very cold In the mixing bowl combine flour, baking powder, baking soda, and salt. Grate butter and cheddar cheese in the flour mix and toss it with your hands to mix everything well. Whisk together buttermilk and mayonnaise. Start pouring it into the dry flour mixture slowly. Using a spatula or a dough whisk, mix the biscuit dough gently. Stop mixing till you see no more dry flour. It will look like a shaggy mask but do not over mix it. Refrigerate the dough till you're ready to scoop it on top of the pie mix. For the pie filling. 3 cups packed, shredded chicken or Turkey. 1 lb green beans, cut into 1-inch pieces 1 medium-sized onion diced 2 long carrots diced 1 bell pepper diced 1 cup boiled barley grain- cook the grain then measure one cup from it. 2 tablespoons vegetable oil Salt to taste Black pepper For the white sauce: 4 tbsp butter or oil ⅓ cup or 5 tbsp flour 2 ½ cups whole milk 2 cups chicken or beef stock Some fresh herbs ¼ tsp garlic powder ½ tsp dry oregano ¼ tsp red chili flakes ½ tsp salt ½ tsp black pepper powder Saute onion in the 2 tbsp oil. Season with salt Add the carrots to it and cook it for 5 minutes. Now add the green beans to it and cook it for 3-4 minutes. Season with some black pepper as well. Remove it from the heat and add bell pepper to it. Now add your shredded chicken or turkey meat and boiled barley to the mix. Let snake the white sauce. Heat butter in the pot and add flour to it. Whisk it well and fry it for 5 minutes till light golden and fragrant. Try not to burn the flour. Start adding milk and the stock to it and constantly keep whisking it, otherwise it will form lumps. Add all the seasonings and the fresh herbs if using. Continue cooking it and whisking it till it thickens slightly and can coat the back of a spoon. Pour the white sauce over the vegetable mix and mix it. Transfer the mixture to a 9 by 13 baking dish and level the top. Prepare the biscuit crust according to the above instructions and scoop it over the filling. Use a small cookie scoop to scoop it and leave ½ an inch of space between the dough pieces because it will expand in the oven. Bake in a 425 F preheated oven for 28-30 minutes. Place a drip-catching tray in the bottom rack of the oven to avoid making a mess in the oven. Brush the top with some herb-infused melted butter and serve with a side of cold and fresh salad. Enjoy!
