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No-Fuss Biscuit-Topped Chicken Pot Pies

No-Fuss Biscuit-Topped Chicken Pot Pies

2 ½ c. chicken stock
3 medium carrots, peeled and finely chopped
3 medium Yukon God potatoes, peeled and finely chopped
1 stalk celery, finely chopped
4 T. butter
1 large Vidalia onion, finely chopped
1 (8-oz.) carton cremini mushrooms, finely chopped
2 t. chopped fresh thyme
5 T. plus 2 c. flour
1 c. milk
½ t. freshly grated nutmeg
Salt, black pepper to taste
1 T. finely chopped fresh parsley
2 ½ c. chopped cooked chicken (both dark and white meat)
½ c. frozen green peas
1 ½ t. baking powder
½ t. baking soda
1 t. salt
5 T. cold butter, cubed
½ c. grated sharp cheddar cheese
1 T. minced fresh sage
1 egg
½ c. plus 2 T. well-shaken buttermilk
1 egg yolk plus 1 T. milk (egg wash0

  1. In saucepan over high heat, bring stock to boil.
  2. Add carrots, potatoes and celery. Lower heat to medium and cook until veggies are tender.
  3. Drain veggies, reserving stock. Set both aside, separately.
  4. In large heavy-bottomed saucepan, melt butter. Add onion and cook until golden.
  5. Add mushrooms, cook another 5 minutes.
  6. Add thyme and 5 T. flour and cook 2 minutes.
  7. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
  8. Season with nutmeg, salt and pepper to taste.
  9. Add parsley, chicken, cooked veggies and peas. Divide filling evenly among 6-8 oven proof containers (8-10 oz. each), leaving the top ¼” unfilled.
  10. Preheat oven 425.
  11. BISCUIT TOPPING: Sift 2 c. flour with baking powder, baking soda and 1 t. salt.
  12. Using pastry cutter, work in cold butter to form a coarse meal, working quickly to keep butter from warming up and melting into the dough.
  13. Stir in cheese and sage.
  14. In separate bowl, whisk together egg and buttermilk and add to flour mixture, stirring gently until a shaggy dough forms.
  15. Lightly flour a counter, a rolling pin and your hands. Divide dough into 2 balls.
  16. Roll out first ball to ¼” thickness, then use a 2 ½” biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball.
  17. Place 3 rounds of dough on each pot pie, overlapping as necessary.
  18. Brush dough with egg wash, put pot pies on cookie sheet lined with foil and bake until crust is golden brown and filling is bubbling, 15-25 minutes.
    *Any unused rounds can be baked on their own as biscuits.
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