1 large Vidalia or other sweet onion, diced medium
4 chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
2 cups baby carrots, halved
2-3 sprigs fresh rosemary, chopped or 2 tsp. dried rosemary
1 tsp curry powder
½ cup dry sherry
¼ cup all purpose flour
4-5 cups chicken stock
½ bag frozen pearl onions (14oz.), thawed
1 package frozen corn (14oz.), thawed
1 package frozen baby peas (13oz.), thawed
Buttermilk Biscuit Crust
3 cups sifted all purpose flour
6 tsp baking powder
¾ tsp salt
¾ tsp cream of tartar
3 tsp sugar
¾ cup chilled butter (1 ½ sticks), cubed
¾ cup cheddar cheese, shredded
1 cup buttermilk
Heat oil in a 5.5 qt. enamel coated Dutch oven on the stove over medium heat.
Add the chopped onion and cook until soft. Add chicken and continue cooking until chicken is mostly cooked through.
Stir in carrots. Season with salt and pepper and add the rosemary and curry powder. Cook just until carrots begin to soften.
Deglaze the pan with the sherry, scraping up anything on bottom of pan.
Sprinkle the flour over the chicken and stir thoroughly. Cook, continuing to stir for about 2 minutes.
Gradually stir in enough chicken stock to completely cover the other ingredients, but not enough to make it soup.
Set oven to 450F. As the mixture comes to a slow simmer, it will begin to thicken enough to make a nice gravy. Taste and adjust seasoning.
While the mixture is coming to a simmer and thickening, make the biscuit top.
For the biscuit top:
Sift the dry ingredients together into a large wide bowl. Using a pastry blender, cut the butter into the flour mixture.
Mix in the shredded cheese. Move these ingredients around the side of the bowl, forming a well in the center. Pour the buttermilk into the well, and using a fork, mix the dry ingredients into the milk, until it mostly comes together.
Turn out onto a floured surface and VERY gently knead the dough until it comes together. Pat the dough into a circle, roughly the size of the pot with the filling (about ½” thick).
Once the topping is made, stir in the thawed frozen vegetables until mixture is thoroughly combined. Carefully place the biscuit over the top of the pot, put in the preheated oven and bake until top is golden brown (10-15 minutes).