Description

This dish is the perfect comfort food for the coming cold weather. It's filled with vegetables and topped with fluffy Cheddar biscuits.

Ingredients

• Filling:
• 2 T. olive oil
• 1 small onion, diced
• 1 heaping c. butternut squash
• 2 c. white button mushrooms, sliced
• 1 clove garlic, minced
• 6 fresh sage leaves, chopped
• 1/2 T. fresh thyme leaves
• 5 T. butter
• 1/3 c. flour
• 1 3/4 c. chicken stock
• 1/2 c. milk
• 1 c. frozen peas
• 1 lb. chopped cooked chicken
• salt and pepper
• Cheddar Drop Biscuits:
• 2 c. all-purpose flour
• 6 T. unsalted cold butter, cut into small pieces
• 1 T. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1/2 T. sugar
• 1 1/4 c. buttermilk
• 1 c. shredded Cheddar cheese

Steps

1. Preheat oven to 400 degrees.
2. In a skillet, add olive oil and onions; cook on medium-high several minutes until onions begin to get tender.
3. Add butternut squash and mushrooms; reduce heat to medium; heat for about 8-10 minutes or until squash becomes tender. Stir in garlic; cook 1 minute. Stir in sage and thyme until combined. Add butter; heat until melted. Stir in flour.