Biscuit Pot Pie

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Mary Alice Proffitt – Down Home Kitchen

Ingredients
12 tablespoons butter
1 cup diced yellow onion
2 cloves of garlic
5 cups chicken broth or stock
3 peeled carrots
3 celery ribs
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups heavy cream
1/2 cups all-purpose flour
5 cups shredded roasted chicken
1 cup frozen peas
1 cup frozen corn
8 ox. pearl onions
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon cayenne pepper
Pinch of fresh nutmeg

Preparation
Preheat oven to 425 degrees F, and butter your casserole dish.

Make the Filling
Melt 4 tablespoons of butter in a large pot over medium heat, add the garlic and onion, and saute a while--10 minutes or so depending on stovetop.

Add chicken broth, carrots, spices, onions and lower heat and simmer.

Stir in some cream and raise heat, then lower to medium, and cook while covered until all veggies seem tender.

Blend all the 8 tablespoons of butter and flour and make a paste, bit by bit, whisk the paste into the broth and vegetable mix.

Lower the heat and add the roasted chicken, peas, corn, herbs and spices and cover the pot a while and let simmer, stirring occasionally until thickened, about 10 minutes.

Put filling into your buttered baking dish.

Top with uncooked biscuits.

Brush biscuits with a little heavy cream and tiny bit raw sugar.

Bake 20 minutes until tops of biscuits are brown.

When you remove from oven let it sit five minutes before you serve so it’s not too hot!