Broccoli Cheddar Chicken Pot Pie with Cheddar Biscuits (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour.
02 - 2 teaspoons baking powder.
03 - ½ teaspoon baking soda.
04 - 2 teaspoons sugar.
05 - ½ teaspoon kosher salt.
06 - ½ cup sharp cheddar cheese, grated.
07 - 1 stick unsalted butter.
08 - 1 cup cold buttermilk.
09 - 1 tablespoon olive oil.
10 - 1 tablespoon unsalted butter.
11 - 1 onion, diced.
12 - 2 carrots, sliced.
13 - 2 celery stalks, diced.
14 - 2 teaspoons fresh thyme.
15 - 3 garlic cloves, minced.
16 - ¼ cup all-purpose flour.
17 - 1 cup milk (2%).
18 - 1½ cups low-sodium chicken broth.
19 - 8 ounces sharp cheddar cheese, grated.
20 - 3 cups cooked chicken, shredded.
21 - 2 cups broccoli florets.
22 - 1 cup frozen peas.

# Instructions:

01 - Mix dry ingredients and cheese. Combine melted butter with buttermilk, then mix into dry ingredients until dough forms.
02 - Cook vegetables in oil and butter until soft. Add thyme and garlic, then stir in flour.
03 - Gradually add milk and broth, cook until thickened. Stir in cheese until melted.
04 - Add chicken, broccoli, and peas. Season with salt and pepper.
05 - Top filling with ¼-cup scoops of biscuit dough. Brush with buttermilk.
06 - Cook at 400°F for 25-30 minutes until biscuits are golden and filling bubbles.

# Notes:

01 - Biscuits will puff up significantly.
02 - Curdled buttermilk mixture is normal.
03 - Use oven-safe skillet or pan.

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