½ cup unsalted butter, kept cold until ready to use
¾ cup buttermilk
3 tbsp. snipped fresh chives + additional for topping
Instructions
Preheat oven to 350 degrees. In a large pot heat the olive oil. Add carrots, celery, and onion and saute until onions are translucent. Add garlic and cook for a few more minutes.
Sprinkle the flour over the mixture and stir to coat the vegetables.
Add the broccoli and stir, then add the chicken broth, milk, salt, pepper, and poultry seasoning. Bring to a simmer and cook until the broccoli is crisp tender.
Add the chicken and shredded cheese and stir to melt the cheese. Turn off the heat, then work on your biscuits.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Cut the butter into cubes and use a pastry cutter to cut it into the flour mixture. You can also use a box cutter to grate frozen butter into the flour. Either way, ensure the butter is combined and ends up the size no larger than a pea.
Add the buttermilk and chives and mix until the buttermilk is just combined.
Pour the filling into a large baking dish. For drop biscuits, simply drop the biscuit dough directly onto the chicken pot pie base, making sure it is evenly spaced. You can also roll and cut the biscuits and place onto the chicken pot pie base.
Bake for 30-35 minutes until the mixture is bubbling and biscuits are golden brown. Top with additional fresh chives.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/broccoli-cheddar-chicken-pot-pie/