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CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE #dinner #veggies

CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE #dinner #veggies

Immaculate to eat on those cold Fall evenings. The cheddar bread rolls truly set this apart from the ordinary pot pies and this is the manner by which I want to make them. They heat up so pleasantly in the stove and the expansion of the cheddar give a decent complexity to the veggies.

This pot pie formula is extremely one of those that you can't leave behind. It isn't your conventional pot pie so you get a decent differentiation on flavors which truly is something to appreciate.

Brace yourself for what I'm about to tell you, the drop rolls over this chicken pot pie formula is something to be wanted, you will begin to look all starry eyed at and not have any desire to make pot pie the equivalent ay until kingdom come. Simply joking, yet it truly is a fun and one of a kind method to switch up the entire pie covering trial.

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CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE #dinner #veggies

Ingredients

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

Cheddar Biscuits:

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

Instructions

  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. Stir in your sage and thyme until combined.
  5. Add your butter and heat until melted, stir in your flour.
  6. Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
  7. Continue to heat until thickened.
  8. Stir in your chicken and peas, set aside.
  9. To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
  10. Using a pastry blender or forks add in your butter and mix until you get small bits.
  11. Stir in your buttermilk until just combined and fold in your cheese.
  12. Drop by 1/4 cupfulls onto top of your pot pie mixture.
  13. Bake for about 20 minutes or until golden.

For more detail : bit.ly/2XfZjFs

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