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Ingredients
Pot Pie Filling
1 1/2 cups chopped yellow onion (1 medium)
4 Tbsp unsalted butter
1/4 cup all-purpose flour
2 1/3 cups low-sodium chicken broth*
1 cup half and half
3/4 tsp dried thyme, or 2 tsp minced fresh.
3/4 tsp dried rosemary, or 2 tsp minced fresh.
Salt and freshly ground black pepper.
12 oz. frozen mixed vegetables
3 cups cooked shredded rotisserie chicken (breast and thigh meat)
Biscuits
1 1/2 cups (7.5 oz) unbleached all-purpose flour (scoop and level to measure)
2 tsp baking powder (preferably aluminum free)
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, cut into 6 pieces
3/4 cup + 1 Tbsp buttermilk, well chilled
1 Tbsp minced fresh parsley.
Instructions
Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 - 10 minutes.
Add flour and saute 1 minute longer.
While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it's just thickened slightly.
Mix in vegetables and chicken and cook about 30 seconds longer (it doesn't need to be fully heated through). Remove from heat and set aside.
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