Cheddar Biscuit Chicken Pot Pie

Pat chicken breasts dry. In a bowl, toss with 1 tbsp olive oil and seasonings for the chicken (salt, garlic powder, onion powder, smoked paprika, black pepper). Let marinate for at least 1 hour.

Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 5-7 minutes per side, until golden brown and cooked through.

Remove chicken from the skillet and set aside. Once cool enough to handle, shred the chicken.

Reduce heat to medium. In the same skillet, melt 4 tbsp of butter. Add diced onion and cook for 1 minute until softened.

Add diced carrots and celery to the skillet and cook for another 2-3 minutes until slightly softened.

Stir in the minced garlic and cook for one more minute until fragrant.

Add the filling seasonings (salt, pepper, garlic powder, thyme, smoked paprika) and stir to combine.

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.

Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens.

Reduce the heat to low and stir in the heavy cream. Remove from heat.

Stir in the frozen peas and the shredded chicken until everything is well combined.

To make the biscuits, sift 2 cups of flour into a large bowl. Whisk in the baking powder, baking soda, garlic powder, onion powder, salt, and sugar.

Toss the shredded cheddar cheese into the flour mixture to coat.

In a separate small bowl, combine the buttermilk and 1/2 cup of melted butter.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Preheat your oven to 400°F (200°C). Pour the chicken pot pie filling into a 9-inch pie dish or similar baking dish.

Use an ice cream scoop or large spoon to drop mounds of biscuit dough evenly over the filling.

Prepare the garlic butter topping by mixing 1/4 cup melted butter with dried parsley and garlic powder. Brush this over the biscuit dough.

Bake for 25-30 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.

Remove from the oven and brush with any remaining garlic butter. Garnish with freshly grated Parmesan cheese.

Let the pot pie rest for about 10 minutes before serving.