Herb Biscuit Chicken Pot Pie

This is an easy, filling chicken pot pie dish made from scratch, chock full of veggies and topped with golden herb biscuits.

Ingredients:

FOR THE FILLING

• 1 lb boneless, skinless chicken breasts or already cooked, shredded chicken
• 1 lb russet potatoes, peeled and diced into 3/4 inch pieces
• 1 small yellow onion, diced
• 1/2 lb carrots, peeled and sliced into rounds
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 2 cups white mushrooms, sliced
• 6 tablespoons unsalted butter
• 4 tablespoons flour
• 3 cups chicken stock
• 1/4 cup heavy whipping cream
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 cup frozen green peas

FOR THE BISCUITS

• 1 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 4 tablespoons butter, chilled and cut into cubes
• 1/2 cup buttermilk
• 1 teaspoon fresh thyme, roughly minced
• 1 teaspoon fresh rosemary, roughly minced

Instructions:

FOR THE BISCUITS

1. In a large mixing bowl, combine flour, baking powder, baking soda, thyme, rosemary and salt.
2. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
3. Get full recipe==>>aberdeenskitchen.com