What you need,
1 tbsp. olive oil
1 small onion, diced
1 cup butternut squash, cubed
2 cups button mushrooms, sliced
½ red pepper, diced
1 clove garlic, minced
2 tbsp. fresh herbs (I used sage, thyme & rosemary)
5 tbsp. butter
1/3 cup flour
1¾ cup chicken stock
½ cup milk (I used 1%)
1 cup frozen peas
2 cups cooked chicken, chopped
Salt & Pepper to taste
For the biscuits,
2 cup all-purpose flour
6 tbsp. cold butter, cut into small pieces
1 tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tbsp. sugar
1¼ cup buttermilk
1 cup sharp cheddar cheese, grated
Heat your oven to 400 degrees. Lightly butter an 8x10 baking
dish and set aside.
In a large skillet heat the olive oil over medium heat.
Sauté the onions for 3-4 minutes until they start to
soften. Add the squash and red pepper
and cook for 10 or so minutes until they are fork tender. Add the mushrooms and
cook 3 minutes more. Stir in the garlic
and herbs.
Make a well in the centre of the veggies and melt the butter, add the
flour and cook for 2 minutes until it is lightly browned. Slowly whisk in the stock and milk. Season
the mixture with salt and pepper.
Let it cook for a couple of minutes until it thickens up. Stir in the chopped chicken and peas, stir to
combine.
Use a little more stock if the mixture seems too thick.
Pour the mixture into the prepared pan.
Make the biscuits by combining the flour, baking powder,
baking soda, salt and sugar in a large bowl. Use a pastry cutter or a fork to
incorporate the cold butter until the mixture resembles coarse sand.
Add the buttermilk and gently stir just to combine. Gently fold in the cheese.
Top the pot pie with the biscuit mixture. Just drop the
dough by the ¼ cupful all over the top.
Bake for 20-25 minutes until the biscuits are golden and
crisp and the pot pie is bubbly and thick.
Let the pot pie stand for 5 minutes before serving.
Jen of My Tiny Oven
