Ingredients
Units
Scale
For the Filling
- 1 lb boneless, skinless chicken breasts or already cooked, shredded chicken
- 1 lb russet potatoes, peeled and diced into 3/4 inch pieces
- 1 small yellow onion, diced
- 1/2 lb carrots, peeled and sliced into rounds
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2 cups white mushrooms, sliced
- 6 tablespoons unsalted butter
- 4 tablespoons flour
- 3 cups chicken stock
- 1/4 cup heavy whipping cream
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup frozen green peas
For the Biscuits
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 4 tablespoons butter, chilled and cut into cubes
- 1/2 cup buttermilk
- 1 teaspoon fresh thyme, roughly minced
- 1 teaspoon fresh rosemary, roughly minced
Instructions
For the Biscuits
- In a large mixing bowl, combine flour, baking powder, baking soda, thyme, rosemary and salt.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined. Chill in refrigerator until ready to use.
For the Filling
- Preheat oven to 400˚F. In a medium pot, place chicken and salted water to cover. Bring to a boil, turn off heat, cover, and poach for 15 minutes. Drain, remove to a medium bowl and shred the chicken. Set aside in a warm place.
- Meanwhile, in a small pot, place potatoes and salted water to cover. Bring to a boil, reduce to a simmer, and cook until potatoes can be broken apart with a fork, about ten minutes. Drain and set aside in a warm place.
- While chicken and potatoes are cooking, heat 2 tablespoons of butter in a large (oven safe for easier baking) skillet over medium high heat. Add celery, onion, carrots and mushrooms. Sauté until onions are see through and carrots have softened, about 6-8 minutes. Add the garlic and cook for 1 more minute, or until garlic is fragrant.
- Add remaining 4 tablespoons of butter to the skillet and melt. Add the flour and stir to combine. Cook until the flour turns blondish in color, about 4 minutes. Add chicken stock, cream, sage, thyme and a pinch of salt. Stir until smooth.
- Add frozen peas, cooked chicken and potatoes back to the pan. Reduce heat to a simmer and cook for another 2-3 minutes, until sauce is thickened. Remove from heat.
Assemble the Pie
- Remove the chilled biscuit dough from the fridge. Form about 9-10 balls from the dough and, if you used an oven safe pan, drop on top of the filling in the skillet. Otherwise, pour filling into a deep dish pie pan and then drop the biscuits on top of the filling.
- Place the pot pie on a center rack in the oven and bake for 12-14 minutes, until biscuits are golden and filling is bubbling.
- Remove from oven and let rest for 10 minutes. Serve warm.
- Prep Time: 15 mins
- Cook Time: 35 mins