1 cup chopped carrot
2 small potatoes diced
1medium onion (diced)
2 stalks celery (sliced)
2 cups of cooked chicken, cut up
2 cups chicken broth
3 tbs flour
1 cup peas (thawed if frozen)
1/2 teaspoonc thyme
1/4 cup sour cream or heavy cream
For the Cheese Biscuit top:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick of butter (chilled; cut into small pieces)
1 cup shredded cheddar cheese
3/4 cup buttermilk
Preheat oven to 350 or if using charcoal - Get charcoal ready to cook.
Meanwhile In a dutch oven combine flour
with chicken broth/bouillon.
Add chicken, vegetables, thyme, and sour cream .
Set aside.
In a separate bowl and using a fork or pastry blender, combine the 2 cups of flour, baking powder,
salt, and baking soda.
Add the pieces of chilled butter mix with pastry blender or fork until the mixture
resembles ​coarse meal.
Add the cheese and buttermilk to the flour mixture and
mix with your hands or a spoon just until the dough begins to hold together.
Turn the dough out onto a lightly floured surface and knead a few times, just to
combine.
For the softest biscuits, take care not to overwork the dough.
Pat the
dough into a circle and cut out as desired using a knife, or pizza cutter.
Place
the biscuits on the chicken pie filling.
Place pot on coals or in oven for 350 degrees and
cook for 25 to 30 minutes, until the biscuits are golden brown and the filling
is bubbling.
Serves 8