INGREDIENTS
FILLING
1 container cream of mushroom soup - We love the Pacific Foods brand
1/4 cup chicken stock
1 pound boneless skinless chicken cut into small chunks
1/2 teaspoon poultry seasoning
dash of thyme
salt and pepper to season
BISCUIT TOPPING
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 stick of butter
1 cup buttermilk
INSTRUCTIONS
Filling
Preheat your oven to 450 degrees.
Heat a medium-sized pan over medium to high heat with a drizzle of oil. (about 1 teaspoon or so)
Once the pan is hot, toss in your chicken, and season with poultry seasoning.
Cook until your chicken is no longer pink and slightly browned.
Stir in your cream of mushroom soup and chicken stock.
Stir to combine, and heat until warmed through.
Stir in your thyme, and season with salt and pepper to taste.
Drop the heat to low, cover, and let's start those biscuits!
Biscuits
Cut your stick of butter in half, and place one half in a microwave-safe cup, and heat until melted. Set aside.
Cut the other half into small cubes and place them in the freezer.
In a large bowl mix together the flour, baking powder, baking soda, and salt.
Cut in the butter from the freezer, using a pastry cutter or fork.
Using both hands-One hands should pour small amounts of buttermilk into your flour mixture, while the other hand slowly mixes.
DO NOT OVERMIX! You only want to combine, until you have a dough formed.
Drop onto a lightly floured surface.
Flour your hands and fold the dough in half from left to right - fold in half from top to bottom - fold in half from right to left - fold in half from bottom to top. No more!
Now pat your dough out until you have reached a 1/4 to 1/2 inch thickness.
Using two different sized biscuit cutters. One small (doughnut hole sized) and the other about medium-sized.
Start cutting out your biscuits. You should have 12 small ones and 4 medium-sized ones.
You will have to reform your dough and pat it out as needed. The key is to not mash it around too much. Work it just enough to get it combined again and patted out.
Once you have all of your pieces cut out, pour your pot pie evenly filling four ramekins.
Top with medium-sized biscuit, and three smaller pieces.
Brush the tops with the melted butter, and bake for 8 to 10 minutes or until the dough is golden brown.
Allow cooling for 5 to 8 minutes before serving.