Cheddar Bay Chicken Pot Pie

Ingredients

Chicken Breast

4 tbsp Olive Oil, divided 2 tbsp for marinate 2 tbsp for cooking

1 pound Boneless Skinless Chicken Breast, about 2-3 chicken breast

1 tsp Kosher Salt, or to taste

1 tsp Black Pepper, or to taste

1 tsp Garlic Powder

1 tsp Italian Seasoning

1 tsp Smoked Paprika

Pot Pie Filling

4 tbsp Unsalted Butter

½ medium Yellow Onion, diced

1 large Carrot, diced

2 Celery Ribs, diced

½ tsp Kosher Salt, or to taste

½ tsp Black Pepper, or to taste

1 tsp Garlic Powder

1 tsp Dried Thyme, or 1 tbsp Fresh Thyme Chopped

¼ tsp Smoked Paprika

3 cloves Garlic, minced

60g All-Purpose Flour

2 ½ cups Chicken Stock

1 cup Heavy Cream

1 cup Frozen Peas

¼ tsp Kosher Salt, to taste after incorporating chicken & peas

¼ tsp Black Pepper, to taste after incorporating chicken & peas

Cheddar Bay Biscuits

300g Unbleached All-Purpose Flour

2 tsp Baking Powder

2 tsp Garlic Powder

2 tsp Onion Powder

1 tsp Fine Sea Salt

1 tbsp Granulated White Sugar

½ tsp Baking Soda

4 oz Freshly Shredded Cheddar Cheese

1 cup (240ml) Whole Buttermilk

8 tbsp (1 stick/113g) Unsalted Butter, melted & cooled to room temperature

Garlic Butter Topping

4 tbsp Unsalted Butter, melted

1 tsp Dried Parsley, or fresh parsley

½ tsp Garlic Powder

Pinch of salt, optional

Grated Parmiagiano Reggiano, to taste; optional