HOW TO MAKE IT :
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Pot Pie:
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Melt the butter in a large skillet or pot over medium-high heat, add in onion and carrots and saute for 2-3 minutes, stirring often until the onions begin to wilt and turn translucent.
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Sprinkle the flour into the pan, remove from the heat and stir until combined.
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Return to the heat and cook for a minute more, stirring constantly.
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Slowly add in the chicken stock, 1/3 of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.
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Sprinkle in the chicken bullion and truffle salt (if using) and stir to combine.
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Remove from heat, add in your heavy cream, stir, place back on heat and allow it to reach a simmer.
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Remove from heat, season to taste with salt pepper and red pepper.
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Stir in the peas and set aside. When ready to bake, add in your shredded chicken, pour into a lightly oiled baking dish or cast iron pan(s), top with biscuit dough by plopping biscuit sized scoops, almost touching, over-top your filling.
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Bake in a preheated 425 degree oven on a middle rack for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).
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Biscuits:
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Combine flour baking soda and baking powder in a work bowl, whisk together.
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Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.
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Gently fold in the buttermilk, half & half or cream just until it all comes together.
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Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated.
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Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each “plop” of dough.
Notes :
You can omit the jalapenos and red pepper if you are not looking for a little heat. You can also add in 1/3 cup shredded cheddar cheese if you are in the mood for a biscuit with cheese. If using buttermilk, I add a few pinches of sugar. For a shortcut, you can use store-bought biscuit dough.
