INGREDIENTS
1
Chicken pot pie
2
lbs Chicken thighs, boneless skinless
1 lb
Button mushrooms
3/4 cup
Carrot, small
3/4 cup
Celery, small
1 tbsp
Garlic
1/2 cup
Green peas, fresh or frozen
1 1/2 cups
Onion, small
1 tbsp
Tarragon, fresh leaves
1 tbsp
Thyme, fresh leaves
8 oz
Yukon gold potatoes
4 cups
Chicken stock or canned low-sodium chicken broth
1 1/4 tsp
Baking powder
1/2 tsp
Baking soda
3/4 tsp
Black pepper, freshly ground
1 cup
Cake flour
1 3/4 cups
Flour
3 tsp
Salt
2 tsp
Sugar
1 tbsp
Olive oil
1
Recipe tarragon biscuits
1
Tarragon biscuits
8 tbsp
Butter, unsalted
1 1/2 cups
Buttermilk
stemmed and quartered