Extra Aged Cheddar Biscuit Topped Pot Pie

Directions

Pot Pie Filling

1. Preheat oven to 400 degrees.

2. Heat a large sauté pan over medium heat. Add the butter, onions, and garlic. Cook for 3-5 minutes until onions are soft. Whisk in the flour, and cook for 1-2 minutes, whisking continually.

3. Slowly whisk milk and the chicken broth and milk into the onion and flour mixture.  Whisk constantly until the mixture bubbles and starts to thicken.

4. Turn off the heat and stir in the turkey or chicken, vegetables, and seasonings.

5. Pour the filling into a deep round baking dish or an 8x8 baking dish. Place in the preheated oven to bake for approximately 15 minutes while you prepare the biscuits.

Cheddar Biscuits

1. In the bowl of a food processor, add the flour, baking powder, poultry seasoning, and salt. Pulse four times to combine 

2. Add the butter cubes and pulse 10 times until the butter is in small pieces.

3. Place the mixture in a large bowl and stir in the milk and cheddar shreds. Turn out the dough on a floured surface and knead lightly to bring the dough together. Flatten into a 1-inch high circle, and cut 2 inch biscuits. Combine scraps and cut additional biscuits if you have extra dough.

4. Remove the baking dish from the oven.  Place the biscuits on the surface of the pot pie with the edges touching but with a small amount of space visible between biscuits.

5. Return to the oven and cook for 15-20 minutes, until the biscuits are golden and cooked through. The bottom may be soft but should not be gummy, similar to a dumpling.