425 °F
1 Hour
POT PIE
6 slices bacon, chopped
1 medium yellow onion, diced
2 medium celery stalks, diced
2 large carrots, diced
1 bay leaf
2 tsp Head Country Original Championship Seasoning
1/4 cup all-purpose flour
2 cups chicken stock (homemade or store-bought)
3 cups cooked chicken, shredded or cut into small chunks (we used one medium rotisserie chicken)
1 cup frozen peas
BISCUITS
1 2/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Pinch of ground black pepper
1/4 cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
1 egg, beaten
Step 1. Preheat the oven to 425˚F.
Step 2. Heat a 10-inch oven-safe skillet (we recommend cast iron) over medium heat. Once hot, add bacon and cook until crispy, about 5 minutes.
Step 3. Remove bacon and set aside, making sure to reserve the fat in the pan.
Step 4. Return the pan to medium heat and add onion, celery, and carrots to the bacon fat. Cook for 5 to 7 minutes, until the onions are translucent. Season with salt and pepper.
Step 5. Stir in flour and Head Country seasoning. Cook for 2 minutes, stirring frequently. Add bay leaf. Slowly pour in chicken stock while stirring constantly, until well-combined. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
Step 6. Remove from heat and remove the bay leaf. Add in frozen peas, cooked chicken, and cooked bacon until everything is well-combined and coated in the sauce. Set aside.
Step 7. To make the biscuits, add flour, baking powder, baking soda, salt, and black pepper to a large bowl. Whisk to combine.
Step 8. Add butter and using a pastry cutter or your hands, incorporate the cubed butter until it forms a sandy looking texture with some pieces of butter (about the size of pebbles).
Step 9. Pour in buttermilk and stir until it just comes together. You can use your hands for this part, making sure there are no visible signs of flour. Be sure not to overmix the dough.
Step 10. Use a large spoon or your hands to drop the biscuit batter in large dollops onto the filling. Brush the tops of the biscuits with egg.
Step 11. Bake for 20 to 25 minutes, until the tops of the biscuits are golden brown and the filling is bubbling. Serve warm.
