Cheddar Drop Biscuit Topped Chicken Pot Pie
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
Directions
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Preheat oven to 400 degrees.
In a skillet, add olive oil and onions; cook on medium-high several minutes until onions begin to get tender.
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.
Slowly stir in chicken stock and milk; sprinkle with salt and pepper.
Cook until thickened. Stir in chicken and peas, set aside.
Cheddar Drop Biscuits:
In a large bowl, stir together flour, baking powder, baking soda, salt and sugar; whisk to combine. Use a pastry blender or 2 forks to add in butter; mix until you have small bits.
Stir in buttermilk until just combined; fold in Cheddar cheese.
Drop dollops of 1 1/4 c. each cheese biscuit mixture onto top of the pot pie mixture.
Bake for about 20 minutes or until golden.
6 servings.