Ingredients
2 Tbs olive oil
1 small onion diced
1 heaping cup butternut squash
2 cups white button mushrooms sliced
1 clove garlic minced
6 fresh sage leaves chopped
1/2 Tbs fresh thyme leaves
5 Tbs butter
1/3 cup flour
1 3/4 cups chicken stock
1/2 cup milk
1 cup frozen peas
1 lb chopped cooked chicken
Salt and pepper
Cheddar Biscuits:
2 cups all-purpose flour
6 Tbs unsalted cold butter cut into small pieces
1 Tbs baking powder
1 tsp baking soda
1/2 tsp salt
1/2 Tbs sugar
1 1/4 buttermilk
1 cup cheddar cheese

Instructions
Preheat oven to 400.
In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic, and heat for another minute.
Stir in your sage and thyme until combined.
Add your butter and heat until melted, stir in your flour.
Slowly add your chicken stock and milk and sprinkle with the desired amount of salt and pepper.
Continue to heat until thickened.
Stir in your chicken and peas, set aside.
To make biscuits, in a large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
Using a pastry blender or forks add in your butter and mix until you get small bits.
Stir in your buttermilk until just combined and fold in your cheese.
Drop by 1/4 cupfuls onto the top of your pot pie mixture.
Bake for about 20 minutes or until golden.