Cornmeal Biscuit Pot Pie

Directions

• Preheat oven to 350°F
• To prepare gravy, melt butter in a 10″ skillet over medium-low heat, and stir in the flour. Cook a moment or two before adding about half your liquid. Stir to combine.

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• Add remaining milk or broth. Cook until the sauce is thick and bubbling. You may need a little more liquid, but keep in mind your vegetables will add moisture.
• Season to taste with salt and black pepper, and mix in the chicken or turkey meat.

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• To make biscuits, add flour, cornmeal sea salt and baking powder to a bowl. Stir to combine. Add heavy cream and stir until a stiff but scoopable dough is formed.

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• To assemble, transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Using a cookie scoop or spoons, dollop out portions and drop the biscuits on top of the filling. Sprinkle with shredded cheese.

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• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 30 to 45 minutes. Rest 10-15 minutes before serving.

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