- Biscuit Ingredients
- 2 ½ c very warm water
- 1 c sucanat or cane juice crystals
- 1 c coconut oil
- 1 tbsp salt
- 4 eggs
- 2 c freshly milled wheat flour
- 2 tbsp yeast
- 5-7 cups gold and white flour
- Filling Ingredients
- 1 tbsp butter or margarine
- 1 c chopped onions (2 medium)
- ¼ c gold & white flour
- 2 tsp chicken bouillon
- 1 tsp dried thyme leaves
- ¼ tsp pepper
- 2 c chicken broth
- 1 c milk
- 2 large baking potatoes, peeled, cubed (about 3 cups)
- 1 bag (12-16 oz) frozen peas and carrots or mixed veggies
- 2 ½ c cubed cooked chicken
Mix all ingredients together in mixer, with mixer running add gold and white flour one cup at a time, until the dough is soft and workable and the sides are cleaned on the mixer bowl. Dough should be light and slightly sticky to make a light, fluffy biscuit. Knead for 5 min on medium speed. Let dough stand for 1 hour or as long as 2. Divide dough into 4 equal parts. Use 1 part for your pot pie biscuit and make rolls or loaves of bread out of the rest. Roll the dough into a 9" large circle. Just before you are ready to add it to the top of the pot pie cut it into 8 wedges.
Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
Stir in potatoes. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until potatoes are crisp-tender.
Stir chicken and frozen veggies into potato mixture; return to boiling. Remove from heat. Pour mixture into 2-3qt baking dish. Place 8 biscuit wedges around edge of the dish, overlapping slightly and leaving hole in center for steam to escape.
Bake 25-30 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.