Buttermilk Biscuit Chicken Pot Pie

I've always appreciated a pot pie that puts as much love into the filling as it does with the buttery flakey pie topping and this one does just exactly that. I could eat the biscuit topping and the filling all on their own they're that good, but mixing them together makes for something truly special. Throw in some black truffles for a really indulgent experience! Bon Appetite! Ingredients: 1/2 whole chicken, skin on/bone-in 2 tbsp rosemary/thyme, minced 2-3 garlic cloves, minced 2 tbsp olive oil salt and pepper Filling: 1 cup cup shredded chicken breast & thigh meat 1/2 cup small diced white onion 1/2 cup small diced celery 1/2 cup small diced carrot 1 cup small-medium diced Yukon gold potato 2 tbsp chopped sage, rosemary, and thyme 1 qt chicken stock 1/4 cup flour 2 tbsp butter salt and pepper to taste Buttermilk Biscuit Dough: 2 cup all purpose flour 5-6 tbsp butter, sliced 1 cup buttermilk (adjust to consistency) 1 tsp salt 2 tsp baking powder 1 tsp baking soda SUBSCRIBE: http://bit.ly/1mk8ehM BUSINESS INQUIRY: [email protected] WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://www.instagram.com/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood