Shredded chicken and peas in a sagey-thyme mushroom, fennel gravy topped with a super easy herby drop biscuit. An out of this world chicken pot pie that anyone can make! Cozy, comforting and so flavorful.

INGREDIENTS

2T olive oil
1 fennel, core removed + diced
8-10 crimini mushrooms, chopped
2-3 garlic cloves, minced
1/2t salt
1/2t black pepper
1/2t thyme
3/4t sage
2T flour
1 1/2c broth
2c chicken, shredded
2/4c peas (frozen)
1T white balsamic or white wine vinegar

Crust:
2c flour
1T baking powder
1/4t salt
1t herbs de provence
3/4c milk of choice
1/4c butter, melted

INSTRUCTIONS

Preheat oven to 375°F.

In a large skillet, sauté fennel and mushrooms for 1-2 minutes then stir in the garlic, salt, pepper, thyme and sage. Allow to cook down for another 2-3 minutes, stirring occasionally. Sprinkle in flour and stir, cook for 1 minute. Pour in broth, stir bring to a simmer for 3 minutes. Stir in the chicken and peas, let it come back to a simmer. Turn the heat off, stir in the vinegar then pour into an 8×8 pan.

In a large bowl, whisk together flour, baking powder, salt and herbs de provence. Stir in milk and butter (I like to switch over to a spoon or spatula). Scoop it up and distribute over the chicken mixture in the 8×8 pan. Give each scoop a little squish with the back of a lightly oiled spoon then bake for 25-30 minutes, until golden brown and bubbly.

ENJOY!