Ingredients

9 Unit Rich's Logo Southern Style Biscuit Dough Round (#08405)
2 oz Gelatin, Prepared
1/4 C Chicken Stock
4 oz Unsalted Butter
4 oz All-purpose Flour
1 Unit Medium Onion, Diced
1 Unit Large Carrot, Diced
1 Unit Large Celery Rib, Diced
1/2 C Dry White Wine
1 qt. Chicken Stock
5 oz Frozen Peas
1.75 tsp. Kosher Salt
1/4 oz Fresh Thyme Leaves
1 tsp. Ground Black Pepper
1.5 tsp. Worcestershire Sauce
28 oz Poached Chicken, Shredded Or Diced

Directions

1
 Combine gelatin and 1/4 cup of the cooled stock in a small bowl and whisk until no lumps remain. Set aside.
2
 In a 5-quart saucier, melt butter over medium low-low heat, then whisk in flour. Stir until roux is fragrant and a nutty blond color, about 5 minutes.
3
 Stir in diced onion, carrots, and celery. Continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.
4
 Add white wine and 1 qt. chicken stock, stirring constantly until smooth. Increase heat to medium-high and bring to a boil, stirring constantly.
5
 Once it begins to bubble, remove from heat.
6
 Stir in frozen peas and prepared gelatin. Then, stir in salt, thyme, pepper, and worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste.
7
 Shred or dice chicken. Stir into filling.
8
 Divide filling between 6 individual oven safe dishes or add to a 2 qt. glass/ceramic baking dish.
9
 Place frozen biscuit directly on top of the filling. Alternatively, biscuit dough can be thawed, stretched, cut into strips, and woven on top for a more customized look.
10
 Bake at 375°F for about 12-15 minutes, until biscuits are golden brown and filling is bubbling-hot. Exact baking time will be dependent on if filling was chilled or not.
11
 Let cool for 10 minutes. Serve.
1 Pot Pie