INGREDIENTS
1
Rotisserie Chicken, white and dark meat removed and shredded or Turkey
1 tbsp
Olive Oil
1
Onion, minced
2 cloves
Garlic, minced
5 tsp
Fresh Thyme, roughly chopped
1 tbsp
Fresh Parsley, chopped
1
Heaping Tablespoon Flour
1
Bay Leaf
2 tsp
Kosher Salt
1/2 tsp
Fresh Pepper
2
Gold Potatoes, chopped in ¼” pieces
2 cups
Half and Half
2 cups
Chicken Broth or Stock
1 cup
Heavy Cream
12 oz
Frozen Carrot and Pea Mixture
3 cups
Flour
1 1/2 tsp
Sea Salt
2 1/2 tsp
Sugar
1 tbsp
plus ½ Teaspoon Baking Powder
1 cup
Buttermilk
1/2 cup
shortening
1/4 cup
Butter cold, cut in cubes
1
Egg