Chicken & Broccoli Pot Pie with a Biscuit Topping

1. Preheat oven to 375 F. Prepare a large bowl of ice water and set aside.
2. Put a large pot of water on to boil. When it comes to a boil add some salt to the water, toss in the carrots and cook for about 1 minute, then add the broccoli and cook everything for another 1 minute. Remove the veggies from the boiling water and plunge them in the bowl of ice water. This shocks them to keep the bright color of the veggies. If you don’t mind the veggies not being bright in color, then skip the shocking and just remove them from the pot to a bowl.
3. Heat 1 tablespoon of olive oil in a skillet over medium high heat, add the mushrooms cook and stir occasionally. When the mushrooms are a golden color add another 1 tablespoon of olive oil, the shallots, garlic, herbes de Provence (or Italian seasoning) and a pinch each of salt and pepper. Cook while stirring frequently until the shallots are translucent.
4. In a large bowl add the drained, blanched carrots and broccoli along with the cooked mushrooms mixture and the cooked chicken. Set to the side.
5. In the same skillet that the mushrooms cooked in; melt the butter over medium heat. Then stir in the flour and cook for about 2 minutes. Stir in the cream cheese. Once the cream cheese is smooth, whisk in the chicken (or vegetable) stock, Worcestershire sauce, nutmeg, and salt and pepper to taste. Bring to a low boil. Once the liquid comes to a boil, cook for 3 to 5 more minutes whisking frequently, until the sauce is slightly thickened. The sauce will thicken more as the casserole bakes. Add the sauce to the bowl with the veggies and chicken; gently stir to mix with a spoon.
6. Pour the filling into a baking dish (mine measures 11 x 8 x 2 inches). Nestle 6 of the biscuits into the casserole so that they are submerged about half way. Brush the tops of the biscuits with the remaining ½ tablespoon olive oil, ¼ teaspoon herbes de Provence and sprinkle with just a little salt and pepper. Tent a piece of aluminum foil over the dish so that it doesn’t touch the tops of the biscuits, and bake for 15 minutes. Remove the foil and bake for another 12 to 15 minutes or until the tops of the biscuits are golden and they are cooked through. You can tell the biscuits are cooked through by lifting one to peek at the bottom. If it looks like raw dough it’s not done, if it looks more bread like it’s done.

Notes:
– You may substitute frozen broccoli and carrots for fresh; but don’t cook them just thaw them by adding them to a strainer, and running cold water over them.
– This dish can be made vegetarian by omitting the chicken and increasing the amount of vegetables; and of course by using vegetable stock.