Chicken Pot Pie - butter

Method

• Melt butter in pot/pan.
• Add Onions, until soft.
• On low heat, add Flour to make a roux.
• Add Chicken Stock. Stir until thick.
• Add chicken and vegetables. Let it simmer until Veggies are soft. Pour mixture into a baking dish (or a bunch of individual baking dishes).
• For the Biscuit Top:
• Adjust the oven rack to the Middle Position, and heat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl. Combine the buttermilk and 8 T. melted butter in a medium bowl, stirring until the butter forms small clumps.
• Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the dough pulls away from the sides of the bowl. Try one of these 2 ways of placing the biscuit dough onto your pot pie:
• 1. Take a handful of dough, and pat it into a flat sheet, and lay on top of the pot pie mixture. Keep doing this, until the whole pot pie is covered.
• 2. OR Place a sheet of Parchment Paper on the table, dough on top of it, and another sheet of Parchment on top of the dough. press the dough, to flatten, then use a rolling pin, to roll it thinner, and the size of your baking dish. Place the rectangle on top of your dish, press the edges lightly to the edges of the dish.
• Bake until the tops are golden brown and crisp, 12-14 mins.
• Brush the biscuit tops with the remaining 2T. melted butter.