Chicken Pot Pie with Bacon-and-Cheddar Biscuits

Ingredients

• 0.3 cup butter 
• 0.5 cup butter cold cut into 1/2-inch cubes
• 2 tablespoons butter 
• 2 tablespoons butter melted
• 1 cup carrots 
• 1.5 cups chicken broth 
• 0.3 cup bacon cooked finely chopped
• 1.5 teaspoons creole seasoning 
• 0.3 cup flour all-purpose
• 2 tablespoons chives fresh chopped
• 8 oz mushrooms fresh sliced
• 0.3 cup parsley fresh chopped
• 2 cups hash browns frozen cubed
• 1.5 cups milk 
• 1 cup peas sweet frozen
• 2 cups self raising flour 
• 3 oz sharp cheddar cheese shredded
• 4 cups chicken shredded cooked
• 1 large onion diced sweet
• 1 cup whipping cream 

Equipment

• sauce pan
• oven
• whisk
• blender
• baking pan
• dutch oven

Directions

1. Prepare Filling: Preheat oven to 42
2. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly.
3. Remove from heat, and stir in Creole seasoning.
4. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and saut 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.
5. Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas.
6. Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.
7. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.
8. Bake Chicken Pie Filling at 425 for 15 minutes.
9. Remove from oven, and arrange biscuits on top of hot chicken mixture.
10. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.
11. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.