What you'll need
Biscuit Dough

1 1/2 cups Immaculate Baking Co.™ organic all-purpose flour

2 teaspoons baking powder

1 teaspoon sea salt

1/4 cup cold butter, cut into pieces

1/2 cup shredded Cheddar cheese (2 oz)

3/4 cup cold buttermilk

Filling

1/2 cup butter

1 package (8 oz) fresh cremini mushrooms, quartered

1/2 cup chopped onion

1 teaspoon finely chopped garlic

1/2 cup Immaculate Baking Co.™ organic all-purpose flour

2 1/2 cups chicken broth

3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)

1/2 cup coarsely chopped carrots

3 cups chopped cooked chicken

1 1/4 teaspoons sea salt

1/2 teaspoon black pepper

1/2 cup frozen baby sweet peas

1/2 cup heavy whipping cream

35 mins prep time
1/45 hrs / mins total time
6 servings
Directions
  1. 1

    Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.

  2. 2

    In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.

  3. 3

    In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.

  4. 4

    Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.

  5. 5

    Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.

  6. 6

    Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.

  7. 7

    Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

Notes

Having all the vegetables chopped and ready to go before cooking starts makes the whole process easier!

Great use for rotisserie chicken.