Ingredients Jump to Instructions ↓

  1. 2 1/2 cups organic low sodium chicken broth

  2. 3 carrots , peeled and finely chopped

  3. 2 medium yukon gold potatoes , peeled and finely chopped

  4. 1 stalk celery , finely chopped

  5. 4 tablespoons salted butter

  6. 1 medium onion , finely chopped

  7. 12 small cremini mushrooms (we used button mushrooms) or 16 button mushrooms , finely chopped (we used button mushrooms)

  8. 1 teaspoon chopped fresh thyme

  9. 2 cups flour

  10. 5 tablespoons flour

  11. 1 cup milk

  12. 1/4 teaspoon freshly grated nutmeg

  13. 2 teaspoons salt or 2 teaspoons Mrs. Dash seasoning mix

  14. fresh ground black pepper , to taste

  15. 3 pinches red pepper flakes (or to taste)

  16. 2 teaspoons finely chopped flat leaf parsley

  17. 2 1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (we used only white meat)

  18. 1/4 cup frozen sweet peas

  19. 1 1/2 teaspoons baking powder

  20. 1/2 teaspoon baking soda

  21. 5 tablespoons cold unsalted butter , cubed

  22. 1/2 cup grated sharp cheddar cheese

  23. 2 teaspoons minced fresh sage

  24. 1 egg

  25. 1/2 cup buttermilk (well shaken)

  26. 2 tablespoons buttermilk (well-shaken)

  27. 1 egg yolk, whisked with

  28. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425ºF.


  3. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.

  4. Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.

  5. Stir in cheese and sage.

  6. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.

  7. Lightly flour a counter, a rolling pin, and your hands.

  8. Divide dough into 2 balls.

  9. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.

  10. Repeat with second ball.

  11. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).


  13. In a medium saucepan over high heat, bring chicken stock to a boil.

  14. Add carrots, potatoes, and celery.

  15. Lower heat to medium and cook until vegetables are tender, 5-7 minutes.

  16. Drain vegetables, reserving stock; set both aside separately.

  17. In a large Dutch oven melt salted butter over medium heat.

  18. Add onion, cook until golden, 6-8 minutes.

  19. Add mushrooms; cook 5 more minutes.

  20. Add fresh thyme and 5 tablespoons flour and cook 2 minutes.

  21. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.

  22. Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.

  23. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.


  25. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).

  26. Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.

  27. Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.

  28. Enjoy!


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