CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE

Creamy and delìcìous thìs Cheddar Bìscuìt Topped Harvest Chìcken Pot Pìe ìs full of hearty veggìes and herbs and topped wìth soft and fluffy cheddar drop bìscuìts.

INGREDIENTS

• 2 Tbs olìve oìl
• 1 small onìon dìced
• 1 heapìng cup butternut squash
• 2 cups whìte button mushrooms slìced
• 1 clove garlìc mìnced
• 6 fresh sage leaves chopped
• 1/2 Tbs fresh thyme leaves
• 5 Tbs butter
• 1/3 cup flour
• 1 3/4 cups chìcken stock
• 1/2 cup mìlk
• 1 cup frozen peas
• 1 lb chopped cooked chìcken
• Salt and pepper

Cheddar Bìscuìts:

• 2 cups all-purpose flour
• 6 Tbs unsalted cold butter cut ìnto small pìeces
• 1 Tbs bakìng powder
• 1 tsp bakìng soda
• 1/2 tsp salt
• 1/2 Tbs sugar
• 1 1/4 buttermìlk
• 1 cup cheddar cheese

INSTRUCTIONS

1. Preheat oven to 400.
2. In saute pan add about 2 Tbs olìve oìl and add your onìons and heat on medìum-hìgh for a few mìnutes untìl they begìn to get tender.
3. Add your butternut squash and mushrooms and reduce heat to medìum and heat for about 8-10 mìnutes or untìl squash becomes tender, stìr ìn your garlìc and heat for another mìnute.
4. Stìr ìn your sage and thyme untìl combìned.
5. Add your butter and heat untìl melted, stìr ìn your flour.
6. Slowly add your chìcken stock and mìlk and sprìnkle wìth desìred amount of salt and pepper.
7. Contìnue to heat untìl thìckened
8. .....
9. .....

Vìsìt Orìgìnal Websìte @ tornadoughallì.com for full Instructìons and recìpe notes.

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