Cheddar Biscuit Topped Harvest Chicken Pot Pie



Ingredients


  1. 2 Tbs olive oil
  2. 1 small onion diced
  3. 1 heaping cup butternut squash
  4. 2 cups white button mushrooms sliced
  5. 1 clove garlic minced
  6. 6 fresh sage leaves chopped
  7. 1/2 Tbs fresh thyme leaves
  8. 5 Tbs butter
  9. 1/3 cup flour
  10. 1 3/4 cups chicken stock
  11. 1/2 cup milk
  12. 1 cup frozen peas
  13. 1 lb chopped cooked chicken
  14. Salt and pepper


Cheddar Biscuits:


  1. 2 cups all-purpose flour
  2. 6 Tbs unsalted cold butter cut into small pieces
  3. 1 Tbs baking powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1/2 Tbs sugar
  7. 1 1/4 buttermilk
  8. 1 cup cheddar cheese



 Instructions


  • Preheat oven to 400.
  • In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
  • Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic and heat for another minute.
  • Stir in your sage and thyme until combined.
  • Add your butter and heat until melted, stir in your flour.
  • Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
  • Continue to heat until thickened.
  • Stir in your chicken and peas, set aside.
  • To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
  • Using a pastry blender or forks add in your butter and mix until you get small bits.
  • Stir in your buttermilk until just combined and fold in your cheese.
  • Drop by 1/4 cupfulls onto top of your pot pie mixture.
  • Bake for about 20 minutes or until golden.

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