Chicken and Waffles Pot Pie Style

INGEDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh parsley
1/2 teaspoon dried rosemary, finely crushed
1 teaspoon fresh tarragon, minced
1/2 cups shredded smoked Gouda cheese
2 cups buttermilk
3 eggs, separated
2/3 cup light sour cream
1/2 cup vegetable oil
1 cup chicken, very finely shredded/chopped
PREP:
• In a large bowl, combine the dry ingredients, cheese and fresh herbs.
• In another bowl, whip the egg whites to medium peaks.
• Make a well in the dry ingredients. Add the buttermilk, egg yolks, sour cream and vegetable oil to the well.
• Whisk into dry ingredients until just combined.
• Fold chicken into batter.
• Fold egg whites gently into batter.
COOKING:
• Grease the waffle iron well.
• Cook waffles according to directions on waffle iron.
• Keep waffles warm in the oven while making gravy.
GRAVY:
1 cup frozen peas
1 cup diced carrots
1 tablespoon olive oil
1/2 cup chopped onion
1/4 teaspoon salt
1 (8-ounce) package pre-sliced mushrooms
1/4 cup dry white wine
Dash Worcestershire sauce
3 cups chicken stock
1 1/2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons butter
1/8 teaspoon freshly ground black pepper
Minced tarragon for garnish
• Heat oil in a nonstick skillet over medium-high heat.
• Add onion to pan; sauté 1 minute.
• Add salt, and mushrooms; sauté until mushrooms are browned.
• Add wine; cook 30 seconds or until liquid almost evaporates.
• Stir in chicken stock, peas and carrots.
• Boil; cook until reduced to 2 cups.
• Combine flour and water in a bowl, stirring until smooth.
• Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally.
• Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts.
• Stir in pepper.
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[@nigiindybrown8041]

That look really good

[@AFCASupporter]

Love it dude!