Biscuit Topped Chicken Pot

Step 1: Preheat oven to 450f degrees.

Step 2: Chicken:

Step 3: In a medium saucepan add the chicken broth, the rosemary sprigs, salt and freshly ground pepper; stir and add the chicken breast. Bring to a boil; simmer for about 10 minutes; set aside to cool, when cool enough to handle cube the chicken to bite sized pieces and return to poaching liquid; strip the leaves from the rosemary; discard the sticks and add the leaves to the poaching liquid; set aside.

Step 4: Vegetables:

Step 5: Meanwhile add the onion, snap peas, carrot, celery, string beans and corn niblets with it's milk to large pot: cover with just enough water to cover the veggies and bring to a boil, simmer until the carrots are tender, about 10 minutes.

Step 6: Add the poaching liquid/chicken mixture to the veggies; whisk together the cold water and the cornstarch, add to the veggie/chicken mixture; stir to combine; bring back to boil, simmer until lightly thickened, about 10 minutes.

Step 7: Place the veggie/chicken mixture into a medium casserole dish; cover to keep warm and set aside.

Step 8: Biscuits:

Step 9: In a medium bowl add the flour, baking powder and salt; whisk together to combine.

Step 10: Add the grated frozen butter and grated cheese; with a pastry cutter or 2 knives cut into the flour until mixture resembles course crumbs; add the snipped chives; stir to combine; make a well in the centre and add the milk all at once; stir until the dough comes away from the sides of the bowl. Lightly flour counter surface; dump the dough onto the floured surface and quickly knead half a dozen times. Roll out to a half inch thickness and cut biscuits with a floured glass; place biscuits on top of the veggie/chicken mixtue in the casserole. Place on middle rack in preheated oven and bake for approximately 15 minutes until the biscuits are golden and it is bubbling around the edges of the casserole.