Cheddar Biscuit Topped Barbecue Chicken Pie

Ingredients (28)

• 2 pounds bone-in, skin-on chicken breasts907 g
• 1/4 tsp salt≈ 1.5 g
• 1/4 tsp freshly ground black pepper≈ 1.2 g
• 2 cups all-purpose flour≈ 250 g
• 1 tbsp baking powder≈ 14 g
• 1/2 tsp baking soda≈ 3 g
• 2 tsp sugar≈ 8 g
• 1 tsp garlic powder≈ 4.9 g
• 1/2 tsp salt≈ 3 g
• 6 tbsp unsalted butter (cold and cut into pieces)≈ 85 g
• 1 cup buttermilk≈ 244 g
• 4 ounces extra-sharp cheddar cheese (shredded (about 1 cup))113 g
• 1 tbsp finely chopped fresh chives ((I used scallions))≈ 15 g
• 2 tsp extra-virgin olive oil≈ 9 g
• 5 tbsp unsalted butter≈ 71 g
• 1 medium onion (chopped (about 1 cup))n/a
• 3 celery stalks (chopped (about 2 cups))n/a
• 3 large carrots (chopped (about 2 1/4 cups))≈ 216 g
• 1 cup button mushrooms (stems removed, chopped (I used baby bella))≈ 237 g
• 3 garlic cloves (minced)n/a
• 1 cup frozen green peas (thawed)≈ 237 g
• 1 cup frozen corn kernels (thawed)≈ 237 g
• 1/3 cup all-purpose flour≈ 42 g
• 2 cups low-sodium chicken broth≈ 474 g
• 1/4 cup heavy cream≈ 60 g
• 1/4 cup barbecue sauce≈ 59 g
• 2 tbsp finely chopped fresh flat-leaf parsley (plus more for serving)≈ 30 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 tbsp melted unsalted butter (for brushing the tops of the biscuits)≈ 14 g

flour 292 gbatter 3322 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

• Fat57% · 90th percentile · median 40%
• Buttermilk104% · 87th percentile · median 84%
• Leavening5.8% · 72nd percentile · median 5.1%
• Sugar2.9% · 46th percentile · median 3.3%
• Salt1.5% · 47th percentile · median 1.6%

Oven

Temperature

400°F / 205°C

median 425°F

Time

15 minutes

median 15 minutes