Biscuit-Topped Chicken Potpie

1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, chilled, cut into small pieces
3/4 cup plus 3 Tbsp. milk


1/2 cup heavy cream
2 1/2 tablespoons cornstarch
2 tablespoons unsalted butter
1 shallot, finely chopped
1 1/2 cups low-sodium chicken broth
2 cups frozen mixed vegetables, thawed
3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird)
1/2 teaspoon salt
1. Make biscuits: Preheat oven to 375ºF. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured counter-top, knead just to bring together; pat into a 1/2-inch-thick circle. Cut into 6 biscuits with a 3-inch cutter. Place on baking sheet, cover and chill.
2. Make filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sauté shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.
3. Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 Tbsp. milk. Bake until biscuits are golden, 18 to 20 minutes. Let stand 5 minutes before serving.
*Tip: Use leftover turkey for this recipe. Save mostly white meat but some dark for favor.

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