Chicken Pot Pie

It's winter so I needed some comfort food. Preferably comfort food that used up some of the chicken. Recipe is mostly based on The New Best Recipe Cookbook


1-1.5lbs cooked roast chicken (say the one you made like this)
3 carrots, diced
1 large onion diced
2 tsp thyme
pepper
salt
5 mushrooms
1 tsp tomato paste or powder
1/4 cup cheap white wine
2 tbs butter
1.5 cups chicken broth
1.5 cups milk
2 tbs flour
1.5 cups frozen peas
1 batch of buttermilk biscut dough OR 1 batch pie dough OR be lazy/healthy and skip the crust

First, preheat the oven to 400F the Make biscuit dough (or heck, take it from one of those tubes, whatever you like)
1. In a dutch oven heat 1 tbs of chicken fat over medium high heat. Saute the onions, celery, carrots and thyme until just soft, around 6min. While the veggies saute, cut the chicken into bit sized pieces.
2. Remove the veggies into a pan. Add the mushrooms back to the same pan. Allow the mushrooms to brown over high heat for 1-2 min, then add the wine and the tomato. This step is how it gets the nice amazing deep flavor, so don't skip it. Tomato paste is a fine sub for tomato powder - it should be the slightest hint of tomato, just enough to say "what's that?"
3. When the mushrooms are soft and wine is cooked down add the mushrooms to the bowl of veggies.
4. Now add the butter to the hot pan and let it melt. Add the flour and wisk constantly to make a roux. Allow the roux to brown for 2-3min, stirring constantly. The add the chicken broth a little at a time, wisking like crazy. Keep adding liquid and stirring until all the liquid is in. Bring it to boil and cook until thickened.
5. Remove the dutch oven from the heat and combine the the sauce with the chicken and veggies. Add the frozen peas and mix well.
If you're lazy and doing casserole. STOP. You're ready to eat.
If you're fancy-schmancy, turn the whole mixture out into a 9x13 glass baking dish. Yes, I know it makes another dish dirty. I tried it in the past and it doesn't cook as evenly and the biscuts end up too thick. Cut the biscut dough into peices and place it on top of the casserole. Bake at 400 for 20-30 min until the biscuits are brown and sauce is bubbling.