Dutch Oven Pot Pie with Chicken or Turkey and Cheddar Biscuits

Step 1

Heat oven to 425° F (218° C).

Step 2

Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Cover and refrigerate while you prepare the pot pie.

Step 3

Fill a dutch oven about 1/3 full with water and add 1 tbsp salt. Add the potatoes, set the pan over high heat, and bring to a boil. Cook until the potatoes are fork-tender but slightly underdone. Pour the potatoes into a strainer to drain and wipe out the pot.

Step 4

Add 2 tablespoons butter and 1 tablespoon vegetable or canola oil to the dutch oven and set over medium heat. When the butter has melted, add the sliced mushrooms and about ¼ teaspoon of salt and pepper. Cook for about 5 minutes, stirring every once in a while, until soft and tender. Remove the mushrooms to a paper towel-lined plate and set them aside.

Step 5

Add 1/2 cup butter to the same pot and set it over medium heat. When the butter is melted, add the chopped onion. Let the onion cook for about 4 minutes, until soft. Sprinkle the flour over the onion and cook, stirring constantly, for 1 minute.

Step 6

Remove the pan from the heat and pour the chicken broth into the pan slowly, stirring constantly as you pour it in. Pour in the milk, stirring to incorporate it into the sauce. Add ½ teaspoon salt and ¼ teaspoon ground black pepper.

Step 7

Set the pan back on the stovetop and turn the heat to medium-high. Cook, stirring constantly, until the liquid begins to boil, then cook for 5 minutes longer. Remove from the heat and taste for salt. Stir in the turkey or chicken, potatoes, mushrooms, and frozen vegetables.

Step 8

Divide the biscuit dough into 8 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the pot pie filling, spacing them about 1/2-inch apart.

Step 9

Bake uncovered for 30 - 35 minutes until the pot pie filling is bubbling and the biscuits are golden brown. Let cool for about 5 minutes then serve.