3 cups chicken stock (A note about chicken broth/stock -- I use almost exclusively the organic, free-range but not low sodium chicken broth from Trader Joe's. It is deep golden and very chickeny - the next best thing to homemade (both the nonorganic and low sodium versions are anemic in comparison.) A decent supermarket brand is Kitchen Basics.)
3 cups cooked cubed/diced/shredded chicken
3 Tablespoons fresh dill (can substitute in fresh thyme to taste -- probably closer to 1-2 tsp.)
¼ c. grated parmesan
Topping
1 cup flour
1 tsp baking powder
½ tsp baking soda
pinch salt
¼ c. parmesan plus more for topping
4 Tablespoons butter, cut into cubes
⅔ cup buttermilk
Instructions
Preheat the oven to 400 degrees.
Filling
In a 2¼ quart dutch oven, melt the butter, add the vegetables and a pinch of salt, cover and cook, stirring frequently (you can take off the cover to stir) until the vegetables are almost tender (about 3-5 minutes). Add the flour and stir to coat the vegetables. Cook for a minute longer.
Add the broth and cook, stirring frequently, until thickened. Add the chicken, parmesan and dill.
Topping
In a large bowl, mix the flour, baking powder, baking soda, salt and parmesan. Using a pastry cutter or two knives, cut the butter into the flour mixture until the mixture is crumbly.
Stir in the buttermilk, and mix until the mixture is a damp dough and the flour is incorporated.
Pat into a rough circle, about 1.5 inches tall, and cut into rounds.
Place the rounds on top of the pot pie filling (fill in any gaps with scraps) and sprinkle a couple additional tablespoons of parmesan over the top.
Bake at 400 degrees 20-30 minutes, or until the biscuits are deep golden.
Recipe by The Domestic Front at https://www.thedomesticfront.com/chicken-cobbler-pot-pie/