Biscuit-Topped Chicken Potpie

Ingredients

• 2.3 teaspoons double-acting baking powder 
• 3 cups chicken shredded boneless skinless cooked (from a rotisserie bird)
• 2.5 tablespoons cornstarch 
• 1.5 cups flour all-purpose
• 2 cups savory vegetable mixed frozen thawed
• 0.5 cup cup heavy whipping cream 
• 1.5 cups chicken broth low-sodium
• 0.3 cup milk 
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1  shallots finely chopped
• 2 tablespoons butter unsalted
• 9 tablespoons butter unsalted chilled cut into small pieces

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan
• pastry cutter

Directions

1. Make biscuits: Preheat oven to 375F. Line a baking sheet with parchment.
2. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle.
3. Cut into 6 biscuits with a 3-inch cutter.
4. Place on baking sheet, cover and chill.
5. Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Saut shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.
6. Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top.
7. Brush biscuits with remaining 1 Tbsp. milk.
8. Bake until biscuits are golden, 18 to 20 minutes.
9. Let stand 5 minutes before serving.