Garlic Cheddar Biscuit Chicken Pot Pot

To order Miss Lena’s biscuit mix, go to www.spillingthesweettea.com or Amazon.com

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a stock pot, add butter. Once the butter has melted, add onions, shallots, carrots, and celery.

Step 2

2. Once the veggies have softened, add garlic and mushrooms.

Step 3

3. Once the garlic is fragrant, add flour and cook for 2-3 minutes until the flour has absorbed into the veggies.

Step 4

4. Add chicken stock and simmer for 2-3 minutes.

Step 5

5. Once the mixture has thickened, add heavy cream and then add cubed chicken to the pot. Season the chicken with salt and pepper to taste. Stir until well combined.

Step 6

6. In a large bowl, add Miss Lena’s biscuit mix and garlic powder. Add one stick of grated butter and mix the butter with the biscuit mix until well coated.

Step 7

7. Make a well in the biscuit/butter mixture and add the buttermilk.

Step 8

8. Mix the buttermilk, biscuit mix and butter until a dough starts to form. Add in shredded cheese and mix well.

Step 9

9. Flour a clean surface and knead the dough a few times. Roll out the dough and fold it over itself three times. Roll out the dough again and cut out the biscuits using a biscuit cutter.

Step 10

10. In a large cast iron skillet, add a sheet of puff pasty to the bottom of the skillet.

Step 11

11. Add cooled pot pie filling to the cast iron skillet and then top with garlic cheddar biscuits. Brush tops of biscuits with buttermilk.

Step 12

12. Bake on 450 until the biscuits are golden brown.

Step 13

13. Remove the pot pie from the oven and top with melted garlic parsley butter.