Recipe courtesy of Molly Yeh
Chicken and Everything Bagel Biscuits Hotdish
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- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Biscuits:
Filling:
Everything Mix:
Garnish:
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Directions
Special equipment:
a 3-inch round cutter- 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.
