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Chicken pot pie with biscuits

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Ingredients

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Filling:

  • 1Tbsp olive oil
  • 1/2 an onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 cup mushrooms, quartered
  • 1/2 tsp dried summer savoury
  • 1/4 tsp dried thyme
  • 1/4 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp all-purpose flour
  • 3/4 cup milk
  • 1 cup sodium-reduced chicken stock
  • 1 cup green beans, chopped into 1-inch pieces
  • 2 cups shredded cooked chicken

Biscuit Topping:

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp cold butter
  • 1/4 – 1/3 cup milk

Instructions

  1. Preheat oven to 400F.
  2. Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute onion, garlic, carrots, mushrooms, summer savoury, thyme, parsley, salt, and pepper, stirring often, until onions are softened.
  3. Add flour and cook for 1 minute. Slowly whisk in the milk and chicken stock, then bring to a boil.
  4. Add green beans. Reduce heat and simmer for 5-8 minutes until mixture is thick enough to coat the back of a spoon. Stir in chicken.
  5. Transfer chicken mixture to a 2-litre baking dish; set aside.
  6. To make the biscuit topping, add flour, baking powder, and salt to a food processor. Pulse in butter until crumbly. Slowly add in milk, pulsing until a sticky dough forms. You may need just ? of a cup, you may need more.
  7. Transfer dough to a floured surface and knead a few times until smooth. Shape into a disk wide enough to cover your baking dish. Cut into 4 wedges, then place wedges on top of the chicken mixture.
  8. Bake for 35 minutes until biscuits are browned and no longer doughy on the bottom.

Find it online: https://legenrecipes.com/recipe/chicken-pot-pie-biscuits-2/