Chicken Biscuit Pot Pie

Ingredients

Method

1. Heat oven on fan assist to 180°C
2. With your finger, separate skin on breast and thigh meat as far as possible. Melt butter and finely chop 2/4 of sage leaves.
3. In a bowl mix, melted butter, finely chopped sage salt and pepper.
4. Massage this mixture between loose skin and meat. Take care not to tear the skin. Brush chicken top only with olive oil and sprinkle with a little salt and pepper. Stuff chicken with half a lemon and 4 crushed garlic cloves.
5. Place chicken on roasting rack in roasting pan. Fill roasting pan with 1/2 cup water halfway through roasting time. Don't let the roasting pan dry. Roast for 1 hour and 20-30 minutes.
6. Let chicken rest for 30 minutes and shred all the meat, including the skin into a bowl. Set aside pan with pan drippings. Finely chop all vegetables.
7. In a medium skillet, melt butter. Add flour and stir. Add 1/2 cup of milk and whisk till smooth and then add the rest of the milk. Continue whisky gently until sauce has thickened.
8. Take pan with pan drippings and add chopped vegetables into the pan. Gently bring heat up to sauté vegetables. Add 1/4 cup of chicken stock
9. Stir well and add sauce and shredded chicken. Add shredded chicken and stir well. Add petit peas and stir gently. Transfer filling to baking dish.
10. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together.
11. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass . Let’s not be too precious here.
12. Arrange biscuits on top of filling. Brush with milk, sprinkle finely chopped sage on top (optional) and bake in 200°C oven for 16-20 minutes.