This dish is the perfect combination of Molly and her husband, Nick. It’s technically a hotdish but the bagel-y flavors are inspired by New York, where they met and started dating. It’s a creamy pot pie-like filling all tucked underneath a bed of fluffy chive-speckled buttermilk biscuits.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3 1/3 cups (450 grams) all-purpose flour, plus more for dusting
- 1 1/2 tablespoons barley malt powder, optional (1 tablespoon plus 1 1/2 teaspoons)
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) (226 grams) unsalted butter, cold and cubed
- 2 tablespoons (8 grams) chives, chopped
- 1 1/2 cups (360 grams) buttermilk
- 3 tablespoons (42 grams) unsalted butter
- 3 medium carrots, diced
- 2 leeks, white part and an inch or 2 of green, sliced thin and rinsed
- 1 medium white onion, chopped
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 1/4 cup (35 grams) all-purpose flour
- 1 1/2 cups (360 grams) low-sodium chicken broth
- 1 1/2 cups (360 grams) half-and-half, plus 2 tablespoons for brushing on biscuits
- 4 ounces cream cheese, cut into cubes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 1 cup (120 grams) peas, frozen
- 2 tablespoons (8 grams) parsley, chopped
- 2 tablespoons (15 grams) dried garlic
- 2 tablespoons (15 grams) dried onion
- 2 tablespoons (10 grams) poppy seeds
- 2 tablespoons (15 grams) sesame seeds
- Pinch of caraway seeds
- Pinch of kosher salt
- Flaky salt, for garnish
Instructions
- For the biscuits: In a medium mixing bowl, combine the flour, malt powder (if using), baking powder, salt and baking soda. Whisk to combine. Add the butter and rub together with your fingers until the butter is evenly distributed into pea-sized bits. Add the chives and toss to combine. Gently fold in the buttermilk until a soft and sticky dough forms. Wrap in plastic and refrigerate for 20 minutes.
- For the filling: In a 3-quart braiser (or large skillet or pot), melt the butter. Add the carrots, leeks and onion. Season with a pinch of salt and sweat, stirring frequently, until soft and translucent, but without color, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the flour and stir to evenly distribute. Cook, stirring frequently, until flour begins to smell toasty, 1 to 2 minutes. Whisk in the chicken broth and 1 1/2 cups of the half-and-half. Bring to a boil, stirring occasionally with a wooden spoon or rubber spatula so the bottom does not scorch. Once the mixture is boiling and thickened to coat the spoon, whisk in the cream cheese a couple cubes at a time, until fully incorporated. Add the chicken, 1 teaspoon kosher salt and a couple turns of black pepper and cook gently at a simmer, stirring occasionally, until chicken is cooked through, 10 to 12 minutes. Remove from the heat and stir in the peas and parsley. Allow to cool. Alternatively, you can transfer the filling to a 9-by-13-inch baking dish or other baking dish with a 3- to 4-quart capacity.
- For the everything mix: Combine the dried garlic, dried onion, poppy seeds, sesame seeds, caraway and kosher salt and stir to combine. Set aside.
- Preheat the oven to 425 degrees F.
- On a lightly floured surface, roll the biscuit dough to 3/4 inch thick. Cut 7 biscuits with a 3-inch round cutter. Re-roll the scraps of dough and cut an additional 2 biscuits. Brush each biscuit with the remaining 2 tablespoons half-and-half. Generously sprinkle each biscuit with the everything bagel seasoning mixture. Arrange the biscuits all over the top of the cooled chicken mixture.
- Bake, uncovered, for 45 to 50 minutes or until the biscuits are golden brown. Sprinkle with the flaky salt. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1037 |
| Total Fat | 59 g |
| Saturated Fat | 33 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 41 g |
| Cholesterol | 247 mg |
| Sodium | 1306 mg |
Reviews
This was my first attempt at making biscuits. I am so happy I started with a Molly recipe! Big fan of how approachable her cooking is. And this definitely did not disappoint! I even bought barley malt powder. SO glad I did! After reading reviews, I added extra liquid while cooking the filling (total of 2 cups each of chicken broth and half and half). And my family aren’t big cream cheese fans, so I subbed 1/2 cup of Greek yogurt. Before it went in the oven, I thought I’d ruined it because it was very soupy. BUT after it baked for 45 minutes at 425, it was PERFECT! The filling was creamy, the biscuits were golden brown on top but absorbed into the sauce underneath. My family raved and went back for extra helpings!
Turned out beautiful and the flavor was amazing. Will definitely make this again!
So tasty and pretty simple to make !! I added extra veggies but followed the recipe other than that. Definitely going into our regular rotation!
I wasn’t a fan of the biscuits at all, the filling was ok but this dish didn’t do it for me at all.
This was easy and incredibly delicious. Those biscuits…
Made this today. I used left over chicken breast in gravy from supper a couple of nights ago. I sauted the veggies then made a roux. Added the liquid etc. I also used pre made biscuits. Baked it at 400 for about 25-30 min. Turned out wonderful. The bagel seasoning made the dish. Great way to use leftover chicken into a new supper.
I used pillsbury flaky biscuits to save time. I followed the recipe. Added Better than Bouillon to the sauce. Baked 45 minutes at reduced temperature of 400. The biscuits burned. The sauce was a bit salty. I was so disappointed as I wanted to love it. We don’t plan to save as leftovers. Sad.
I made this tonight. It was very good however I think if I made it again I would up the 1/2 and 1/2 and stock. It was a bit dry after cooking.
Amazing recipe. Was simple to make and family loved it!
This was perfect for a cold Sunday evening! Had our friends over for dinner and it got 10 enthusiastic thumbs up!!!! I’ll have to make this one again!!!!