Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

INGREDIENTS:

Cheddar Chive Biscuits:
1 cup of flour
1½ tsp baking powder
½ tsp salt
¼ tsp baking soda
4 tbsp cold butter, diced
½ cup sharp white cheddar, shredded
2 tbsp fresh chives, snipped
½ cup cold buttermilk
1 egg + 3 tsp water, whisked well, for egg wash before baking

Chicken and Mushroom Pot Pie Filling:
3 tbsp butter
½ sweet yellow onion, diced
4-5 mushrooms, sliced
2 carrots, sliced
4-5 small baby yellow potatoes, diced
1 clove of garlic, minced
3 tbsp flour
1 cup chicken broth
1 cup milk
1 cup cooked chicken breast, diced
½ cup frozen peas
Sea salt and freshly cracked pepper, to taste

INSTRUCTIONS:

1.Preheat the stove to 400 degrees.

2.Make the rolls by consolidating the flour, preparing powder, salt, and heating pop together in a bowl. Include the diced margarine and cut with a baked good shaper until brittle.

3.Include the sharp white cheddar and chives alongside the buttermilk; blend until the point that simply consolidated. Don't over blend.

4.Dump the mixture out on a floured surface and move into a square shape (you may need to sprinkle the batter with flour if it's excessively sticky).

5.Overlap the batter fifty-fifty over itself, and move into another square shape. Rehash two more circumstances.

6.On the last time, roll the mixture out ¼ inch thick.

7.Utilize a 2½ inch scone shaper and cut 8 bread rolls. If necessary, re-move scraps to make last scone.

8.Place the bread rolls in the cooler while you make the pot pie.

9.Make the pot pie filling by warming the spread over medium high warmth in a substantial cast press skillet.

10.Include the onions, mushrooms, carrots, and potatoes at that point cook, mixing frequently, for 10 minutes.

11.Include the minced garlic and cook, mixing continually, for 1 minute.

12.Add the flour to the vegetables and tenderly blend equally, cooking the flour for a moment or two.

13.Gradually include the chicken stock and drain, blending regularly. Heat blend to the point of boiling at that point stew for 3-4 minutes, enabling it to thicken a bit.

14.Include the chicken and solidified peas; blend well. Taste and season with ocean salt and crisply split pepper, to taste.

15.Add the bread rolls to the highest point of the pot pie filling.

16.Whisk together the egg with the water.

17.Brush every scone top with a touch of the egg.

18.Place into the broiler and heat for 17-20 minutes, or until the point that the bread rolls are brilliant dark colored.

19.Expel from the stove and permit to cool for a couple of minutes before serving. Appreciate!