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Filling: 1 tablespoon oil 1 onion, chopped 5 tablespoons butter 5 tablespoons flour 3 1/2 cups chicken stock Salt, pepper 1 teaspoon fresh or 1/2 teaspoon dried thyme, or marjoram or tarragon 1 1/4 cups diced carrots 5 cups cubed cooked turkey or chicken 1 1/4 cups frozen peas |
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Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes. Add the stock, stirring constantly. If there are any lumps, you can use a whisk to help blend everything together. Raise the heat to high and bring to a boil. Reduce the heat to a simmer.
Season to taste with salt and pepper, then add the thyme and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Add the carrots and cook another 5 minutes. Add the turkey and peas. Heat through, then remove from the heat and keep warm.
Biscuit Topping: Heat the oven to 425 degrees. Whisk together the flour, baking powder and salt in a medium mixing bowl. Cut in the shortening until the pieces are no larger than small peas. Make a well in the dry ingredients and pour in 1 cup of the milk and the chives. Stir with a fork until the ingredients are incorporated.
Pour the filling into a large, flat baking dish. Tear off the Biscuit Topping in roughly 2-inch pieces, and scatter them over the meat and vegetables. Brush the remaining tablespoon of milk over the biscuit dough. Bake the pot pie until the biscuit topping is browned on top and fully cooked, 20 to 30 minutes.
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