Ingredients
2T olive oil
1 lrg onion, chopped
1 leek, White part only chopped
1 whole roasted chicken deboned and chunked
5oz mushrooms, chopped
3 garlic cloves, minced
1/4C dry white wine
4C Chicken Stock
1 small potato cubed
4 carrots, sliced
3-4 celery ribs, sliced
2T fresh or 2t dried thyme
1t salt
1t ground pepper
1 1/2C frozen peas or green beans
4T unsalted butter
1/4C flour
1C half & half
salt and pepper to task
Preparation
In dutch oven over med-high heat the oil and saute the onion & leek for 5mins or until lightly transparent. Add mushroom and cook until softening, add garlic, cook 1min then add wine and cook 2mins. Add carrots, celery, potato and cook slightly then add stock, thyme, salt and pepper and cook for 10mins, or until potato is softening. Remove from heat.
In a small saucepan, melt butter over med-high heat. Whisk in flour and cook, stirring constantly until mixture begins to bubble.Add half & half, salt and pepper. Cook for 2mins. whisking constantly until thickened.
Gently stir white sauce into chicken mixture. Season to taste.
~at this point filling can be cooled and frozen~ ~add frozen peas after filling has been defrosted~
Reheat mixture to just bubbling, then top with biscuits. Cook to biscuit instructions to finish.
