Serves 1
Directions
- 1Add diced potatoes to a pot of water, boil, then drain.
- 2Melt 2 tbsp butter in a pan over medium-low. Add chicken and cook until no pink remains.
- 3Remove chicken from pan, melt 2 more tbsp butter, and add onion, carrot, and celery. Cook until onions are translucent.
- 4Stir in flour, then add thyme, sage, cooked potatoes, cooked chicken, and stock. Simmer until thickened to your liking.
- 5Stir in peas and optional cream. Remove from heat.
- 6Prepare biscuit mix per box instructions. Top each portion of filling with a 1/2-inch layer of dough.
- 7Bake as per box instructions until golden brown. Brush with the remaining 4 tbsp butter.
Ingredients
- 8 tbsp butter
- 1-2 chicken breast, diced
- 1 onion, fine dice
- 1 carrot, fine dice
- 2 celery stalk, fine dice
- 3 tbsp flour
- 6 sprigs fresh thyme
- 6 leaves fresh sage
- 1 gold potato, peeled & diced
- 1/2 qt chicken stock
- 1 cup frozen peas
- 1/4 cup heavy cream (optional)
- 1 box cheddar bay biscuit mix
- 3/4 cup water, cold
- 1/2 cup cheddar cheese, shredded
Equipment
potpan
Tips
- If the filling is too thin, add a slurry of 1 part water and 1 part cornstarch or flour.
- If using Cheddar Bay mix, use the included garlic-spiced butter for brushing the finished biscuits.
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