SERVES4 to 6
FOR THE BISCUITS:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh thyme leaves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plus 3 tablespoons cold heavy cream
FOR THE POT PIE:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked, shredded chicken (from a rotisserie chicken or prepared from about 1 1/2 pounds boneless chicken breasts)
- 1 (10-ounce) package frozen peas and carrots
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
MAKE THE BISCUITS:
- Arrange a rack in the middle of the oven and heat to 425°F.
- Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.
MAKE THE POT PIE:
- Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
- Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.
- Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.
NOTE: I used canned biscuits
I also doubled the sauce and added in pare boiled potatoes and frozen corn
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.