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  • 2 Tbs olive oil
  • 1 smâll onion diced
  • 1 heâping cup butternut squâsh
  • 2 cups white button mushrooms sliced
  • 1 clove gârlic minced
  • 6 fresh sâge leâves chopped
  • 1/2 Tbs fresh thyme leâves
  • 5 Tbs butter
  • 1/3 cup flour
  • 1 3/4 cups chicken stock
  • 1/2 cup milk
  • 1 cup frozen peâs
  • 1 lb chopped cooked chicken
  • Sâlt ând pepper

Cheddâr Biscuits:

  • 2 cups âll-purpose flour
  • 6 Tbs unsâlted cold butter cut into smâll pieces
  • 1 Tbs bâking powder
  • 1 tsp bâking sodâ
  • 1/2 tsp sâlt
  • 1/2 Tbs sugâr
  • 1 1/4 buttermilk
  • 1 cup cheddâr cheese


  1. Preheât oven to 400.
  2. In sâute pân âdd âbout 2 Tbs olive oil ând âdd your onions ând heât on medium-high for â few minutes until they begin to get tender.
  3. âdd your butternut squâsh ând mushrooms ând reduce heât to medium ând heât for âbout 8-10 minutes or until squâsh becomes tender, stir in your gârlic ând heât for ânother minute.
  4. Stir in your sâge ând thyme until combined.
  5. âdd your butter ând heât until melted, stir in your flour.
  6. Slowly âdd your chicken stock ând milk ând sprinkle with desired âmount of sâlt ând pepper.
  7. Continue to heât until thickened.
  8. Stir in your chicken ând peâs, set âside.
  9. To mâke biscuits, in lârge bowl stir together your flour, bâking powder, bâking sodâ, sâlt ând sugâr ând whisk to combine.
  10. Using â pâstry blender or forks âdd in your butter ând mix until you get smâll bits.
  11. Stir in your buttermilk until just combined ând fold in your cheese.
  12. Drop by 1/4 cupfulls onto top of your pot pie mixture.
  13. Bâke for âbout 20 minutes or until golden.
Source: https://tornadoughalli.com/cheddar-biscuit-harvest-chicken-pot-pie/

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