Dutch Oven Pot Pie with Chicken or Turkey and Cheddar Biscuits

alittleandalot.com

Amy Watkins Ward

subheading: For the cheddar thyme biscuits:

1 ¾ cups (210 grams) all-purpose flour

1 cup (2 ½ ounces) shredded sharp cheddar cheese

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)

2 teaspoons baking powder

1 teaspoon kosher salt

1 ⅓ cup (303 grams) cold heavy cream

subheading: For the pot pie filling:

1 ½ cups (9 ounces) Yukon gold potatoes, peeled and cut into 1-inch chunks

Salt and pepper

2 tablespoons ½ cup (5 ounces/ 141 grams) butter, divided (I used salted)

1 tablespoon vegetable or canola oil

1 pound mushrooms, sliced

1 cup chopped yellow onion (1 medium size onion)

¾ cup (90 grams) all-purpose flour

2 ½ cups (20 ounces) chicken broth

1 ½ cups (12 ounces) milk

1 pound cooked turkey or chicken, shredded or cut into bite-size cubes

16 ounces of frozen vegetables (I used a combination of corn and green beans)

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