Chicken and Biscuits in a Pot

Ingredients

• 0.5 cup baby peas frozen
• 1 large carrots cut into 1/3-inch chunks (large)
• 0.5 cup cooking wine dry white
• 2.5 cups chicken broth low-sodium
• 15 servings pepper freshly ground
• 3 cups rotisserie chicken cut shredded
• 1 tablespoon sage chopped
• 15 servings salt 
• 1.3 cups self-rising flour 
• 2  shallots thinly sliced
• 0.5 pound mushroom caps stemmed thinly sliced
• 1 tablespoon thyme leaves chopped
• 6 tablespoons butter unsalted
• 0.5 cup milk whole

Equipment

• food processor
• oven
• broiler
• ice cream scoop
• dutch oven

Directions

1. Preheat the oven to 42
2. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter.
3. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes.
4. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.
5. In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times.
6. Add the milk; pulse just until a soft dough forms.
7. Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew.
8. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden.
9. Let rest for 5 minutes before serving.