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Ingredients
For the Chicken Base:
- Chicken Breast: 500g (approx. 1 lb), cut into small cubes.
- Onion: 1 medium, finely chopped.
- Garlic: 2 cloves, minced.
- Vegetables (Optional): 1 cup of peas, carrots, or sliced mushrooms.
- Seasoning: 1 tsp salt, ½ tsp black pepper, 1 tsp dried oregano, and a pinch of garlic powder.
- Sauce: 2 cups heavy cream (or 2 cups milk thickened with 1 tbsp cornstarch).
For the Biscuit Topping:
- All-Purpose Flour: 2 cups.
- Baking Powder: 1 tbsp.
- Cold Butter: 50g (approx. 4 tbsp), cubed.
- Milk: ½ cup (add gradually until dough forms).
- Cheese: Shredded Mozzarella or Cheddar for the topping.
Instructions
1. Prepare the Chicken Filling
- In a large skillet, sauté the onions with a little oil until translucent. Add the chicken cubes and cook until browned.
- Stir in the garlic, optional vegetables, and seasonings.
- Pour in the heavy cream. Let it simmer on low heat for about 5 minutes until the sauce thickens slightly.
- Transfer the mixture into a glass baking dish (Pyrex).
2. Prepare the Biscuits
- In a mixing bowl, combine flour, baking powder, and a pinch of salt.
- Rub the cold butter into the flour using your fingertips until the mixture looks like coarse crumbs.
- Gradually add the milk, mixing just until a soft dough forms (do not overwork the dough to keep it light and fluffy).
- Shape the dough into medium-sized balls or thick discs and place them directly on top of the creamy chicken mixture.
3. Baking
- Preheat your oven to 190°C (375°F).
- Generously sprinkle shredded cheese over the biscuit tops.
- Bake for 20–25 minutes until the biscuits are fully cooked and the tops are a deep golden brown, just like in your photo.
