Cheddar Biscuits Topped Harvest Chicken Pot Pie

Creamy and delicious this Cheddar Biscuit Topped Harvest Chicken Pot Pie is full of hearty veggies and herbs and topped with soft and fluffy cheddar drop biscuits.

You’ll Need:

• 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.
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