INGREDIENTS
2 tbsp
olive oil
1
small onion, diced
1
heaping cup butternut squash
2 cups
white button mushrooms, sliced
1 clove
garlic, minced
6
fresh sage leaves, chopped
1/2 tbsp
fresh thyme leaves
5 tbsp
butter
1/3 cup
flour
1 3/4 cups
chicken stock
1/2 cup
milk
1 cup
frozen peas
1 lb
chopped cooked chicken
Salt and pepper
2 cups
all-purpose flour
6 tbsp
unsalted cold butter, cut into small pieces
1 tbsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1/2 tbsp
sugar
1 1/4
buttermilk
1 cup
cheddar cheese