Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g/1 stick) cold unsalted butter, cut into cubes
  • 1 cup (240ml) buttermilk, cold
  • 1 cup (200g) roasted butternut squash, mashed
  • 1/2 cup (50g) shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 cup (75g) frozen peas
  • 1/2 cup (75g) frozen corn
  • Salt and freshly ground black pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Cut squash, toss with oil, salt, pepper, and roast until tender. Cool and mash.
  2. Whisk dry ingredients. Cut in cold butter. Stir in buttermilk and mashed squash until just combined. Gently knead in cheese. Form into a disc, wrap, and chill.
  3. Heat olive oil in Dutch oven. Sauté onion, carrots, and celery until softened.
  4. Add chicken to the pot and cook until browned. Add mushrooms and garlic; cook until softened.
  5. Stir in flour. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  6. Stir in thyme, sage, peas, and corn. Season with salt and pepper to taste.
  7. Pour chicken mixture into pie plate or skillet.
  8. Roll out biscuit dough and cut out rounds. Arrange biscuits over the filling. Brush with egg wash.
  9. Bake until biscuits are golden brown and the filling is bubbly.