Chicken Pot Pie with Rosemary Biscuits

Chicken Pot Pie Casserole Ingredients

• 3 tbsp butter
• 1 cup diced onion
• 3 tbsp flour
• 2 cups chicken broth
• 2 1/2 cups frozen mixed veggies
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tsp dried thyme
• 3 cups chopped cooked rotisserie chicken.
• 1/2 cup heavy cream

Rosemary Biscuits Ingredients

• 1 1/2 cups all -purpose flour
• 1 tsp baking soda
• 1/2 tbsp baking powder
• Pinch of salt
• 8 tbsp cold butter
• 3/4 cup buttermilk
• 1 tbsp chopped fresh rosemary
• 3 tbsp milk
• Salt and black pepper

Directions

Preheat the oven to 400 degrees F.
In a large skillet, melt the butter and then add the diced onion. Cook until the onion is soft.
Add the flour and stir. Cook for 2-3 minutes.
Gradually add the broth stirring after each time to prevent any lumps forming.
Once the broth has been added, add the veggies and bring to a low simmer.
Season with salt and pepper, and add the rosemary and thyme.
Add the chicken.
Add the cream and stir well.
Transfer the pot pie filling to an 8×8 square oven-safe baking dish.
In a bowl combine the flour, baking soda, baking powder and salt.
Cut the butter into dice and add to the flour.
Rub the butter through the flour with your fingers until the butter is broken down.
Add the buttermilk and rosemary.
Gently mix the dough together until it forms a ball.
Dump the dough onto a table dusted with flour and gently knead the dough into a ball.
Pat the dough into a circle about a half inch thick and using a 2 inch biscuit cutter, cut out
circles and set aside, you’ll need 9 biscuits.
Place the biscuits on top of the pot pie and brush each biscuit with milk.
Sprinkle some salt and pepper on top of the biscuits and bake in the oven for 20-25 minutes
and the biscuits are golden brown on top.
Serve at once.