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Export 24 ingredients for grocery delivery
Step 1
Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.
Step 2
Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron) 15 min. or until they start to caramelize. Add celery and garlic, sautéing 5 minutes more.
Step 3
Move veggies to one side and saute chicken, rosemary and sage in the same pan about 8-10 minutes. Push everything to the outer edges and melt butter in the center and whisk in flour.
Step 4
Stir in broth, salt, potatoes, cauliflower, carrots, bring to a simmer.
Step 5
Add wine, black pepper and nutmeg. Simmer for 5 minutes more. Remove from heat.
Step 6
Stir in peas, cream, and lemon juice just before scooping biscuits onto the filling.
Step 7
Preheat oven to 425F
Step 8
Add flour to a bowl, stir together with baking powder, salt, minced rosemary.
Step 9
Toss in the grated frozen butter. Add cold buttermilk, stir until just combined.
Step 10
Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more.
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