Biscuit Topped Chicken or Turkey (Mock Pot Pie)

Biscuit Topping

4 tbsp Unsalted Butter

1 ¼ cups Flour

1 ½ tsp Baking Powder

¼ tsp Salt

1 tbsp Fresh Sage

1 tbsp Fresh Thyme

½ cup Whole Milk

Filling

2 tbsp Unsalted Butter

2 Shallots, thinly sliced

½ lb Shitake Mushrooms, stemmed and thinly sliced

2 Large Carrots, cut into 1/4 inch chunks

½ cup Dry White Wine

2 ½ cups Low-Sodium Chicken Broth

Salt

Freshly Ground Pepper

3 cups Shredded Chicken or Turkey

1 cup Frozen Peas

Make the Filling

Preheat oven to 425 degrees.

In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes.

Add the wine and cook until completely evaporated, about 1 minute.

Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes.

Stir in the chicken and peas. Simmer while you make the toppings.

Biscuit Topping

In a food processor, combine 1 1/4 cups of flour, 4 tablespoons of butter, and the chopped sage and thyme. Pulse 5 times.

Add the milk and pulse just until a soft dough forms.

Using a tablespoon, or your hands, place 20 balls of dough over the chicken stew.

Bake in the center of the oven for 25 minutes.

Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden.

Let rest for 5 minutes before serving.

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Biscuit Topped Chicken or Turkey (Mock Pot Pie)