Shawarma Pot Pie with Za’atar Drop Biscuits

Are you tired of the same old boring pot pie? Looking to spice things up in the kitchen? Well, look no further, because we have the perfect recipe for you: Shawarma Pot Pie with Za’atar Drop Biscuits! This Middle Eastern twist on a classic comfort food will have your taste buds doing a happy dance.

The Stuff:

• 1 x Never Not Eating Chicken Shawarma recipe, shredded
• 1 Medium onion, chopped
• 1 Cup mushrooms, sliced
• 2 Medium carrots, diced
• 2 Stalks of celery, diced
• 2 Cloves of garlic, minced
• 1/3 Cup flour
• 1 Tablespoon Never Not Eating Shawarma
• 1 Teaspoon salt
• ½ Teaspoon pepper
• 5 Cups chicken broth
• 1 Cup 2% milk
• 1 Cup frozen peas, thawed

For the Biscuit Topping:

• 9 Ounces all-purpose flour, such as Gold Medal (about 2 Cups, spooned; 250 Grams)
• 1 Ounce sugar (about 2 Tablespoons; 30 Grams)
• 2 Tablespoons Never Not Eating Za’atar
• 1 Tablespoon baking powder
• 1 1/2 Teaspoons (6 Grams) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 8 Ounces cold unsalted butter (16 Tablespoons; 230 Grams), cut into 1/2-inch cubes
• 8 Ounces cultured lowfat buttermilk or kefir (about 1 Cup; 225 Grams), straight from the fridge

The Method:

1. Adjust oven rack to middle position and preheat oven to 400°F.
2. Grease six 8 Ounce ramekins or a 2 Quart baking dish (ceramic or glass are fine) with butter or oil.
3. Heat 1 Tablespoon of oil in a large non-stick skillet, over medium heat and add the onion, carrots, celery, mushrooms, and garlic, and sauté for 5 minutes. Stirring occasionally.
4. Add flour and Never Not Eating Shawarma spice, salt and pepper, and mix well. Cook for 1 minute.
5. Stir in broth and milk gradually and mix, simmer until the sauce thickens, for a minute or 2.
6. Add chicken and peas, mix everything well, remove from heat.
7. Divide filling between 6 individual oven-safe dishes, or add to a 2-Quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.
8. In a medium bowl, whisk together flour, sugar, Never Not Eating Za’atar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a spatula, then drop the thick dough in 1-Tablespoon (aprox.) portions over prepared filling. We like to use an ice cream scoop for this.
9. Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy.