This week, I ended up with a lot of leftover rotisserie chicken, and I made that batch of homemade butter and buttermilk, so tonight I will make a chicken and mushroom pot pie with buttermilk biscuit crust. Here’s what you’ll need:

Start by melting 3 tablespoons of ghee or butter in a large skillet, and add the onion, mushrooms, 1/4 teaspoon salt, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper.

Sauté until well browned. I don’t have quite enough chicken, so I will add 1 small diced chicken breast and sauté to cook.

Now sprinkle with 3 tablespoons of flour.

Stir it in so no white flour is visible.

Add 1 1/2 cups of chicken broth, and stir constantly until it simmers and thickens, 1 to 2 minutes.

Stir in the leftover rotisserie chicken, and a tablespoon of parsley. Spread in a 10 inch deep dish pie pan.

Now for the biscuit topping. Place 2 cups (10 ounces) of flour in a bowl.

Add 3/4 teaspoon salt, 1 1/2 teaspoons baking powder, and 1 teaspoon sugar. Stir it all together with a wooden spoon.

Melt 1 stick of butter in a liquid measuring cup in the microwave, about 1 minute.

Now pour 8 ounces of cold buttermilk into the hot melted butter.

Then whisk it with a fork.

The butter will form tiny clumps in the buttermilk. That’s a good thing! It makes the biscuits flaky.

Pour the buttermilk mixture into the dry ingredients and stir together with the wooden spoon.

Use a 2 tablepsoon scoop to scoop small bsicuits over the whole surface of the chicken filling.

Bake at 425 for 15 to 20 minutes, until the filling is bubbling and the biscuits are deep golden brown.