Serves 6-8

For the "filling"~

• 2t canola oil
• 1c carrots, chopped
• 1c celery, chopped
• 1 onion, chopped
• 5-7c cooked chicken or turkey, chopped
• 3-4T cornstarch
• 2-3c chicken broth
• salt and pepper, to taste

The biscuit topping~

• 3 1/2c flour
• 1t salt
• 2T baking powder
• 1T sugar
• 5oz cold butter
• 8oz cold buttermilk

Preheat oven to 375F. In a saucepan, heat the oil. Cook the carrots, celery and onions with a pinch of salt until the onions are soft and transluscent. Once veggies are cooked, put into a 2.5-3qt casserole dish, along with the cooked chicken. Mix together. Combine 3T cornstarch and 2c broth, either by shaking together in a jar, or whisking together in a bowl. Pour over the chicken and veggies. If more gravy is desired, combine the extra 1T of cornstarch and 1c broth.

In a bowl, combine the flour, salt, baking powder and sugar. Using a cheese grater, shred the cold butter. Toss the shredded butter in the flour mixture to combine. Add the cold butter and knead lightly to form a dough. (Don't knead too much, or the biscuits will be tough.) Pat the dough into a disk the size of the casserole dish, and top the chicken with the biscuit. Brush the top of the biscuit with some buttermilk or melted butter to improve browning. Bake for 45-60min or until the biscuit is cooked and the internal temperature reaches 165F.

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