Here's a fun way to turn Gold Rush Cookie Company's housemade buttermilk biscuits into a delicious take on the classic chicken pot pie.
Ingredients
6 Gold Rush Cookie Company buttermilk biscuits
4 tablespoons unsalted butter
1/2 chopped medium onion
1 cup chopped celery
3/4 cup chopped carrot
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons flour
1 1/2 cups whole milk
1 cup chicken (or vegetable) broth
1 lb cooked chicken, chopped (or your favorite vegan chicken can be substituted)
1 cup frozen peas
1/2 teaspoon thyme, plus more for garnish as desired
Instructions
Cut Gold Rush Cookie Company biscuits in half, and place the bottom half of each biscuit in the bottom of a 6x9 casserole dish.
In a large pan, melt the butter over medium heat.
Add the onion, celery, carrot, salt and pepper and sauté until the onions are translucent and vegetables start to get tender. Set aside.
In the same pan, gradually mix the milk, flour, and broth and bring to a slow boil.
Simmer gradually over medium heat until sauce thickens (approx. 5 minutes).
Turn the heat to low, and add the chicken (or chicken substitute), the previously sautéed vegetables, peas and thyme.
Preheat the oven to 400 degrees.
Pour the chicken mixture over the biscuits in the 6x9 casserole dish.
Place the remaining part of the biscuits on top of the filling in a similar pattern to the one used for the bottom.
Bake at 400 degrees for 30-35 minutes, or until heated through.
Cool for 5 minutes, serve and enjoy!
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