2 medium Yukon Gold potatoes, peeled and finely chopped
1 stalk celery, finely chopped
4 tablespoons salted butter
1 medium onion, finely chopped
12 small cremini or button mushrooms, finely chopped
1 teaspoon chopped fresh thyme
5 tablespoons plus 2 cups flour
1 cup milk
1/4 teaspoon freshly grated nutmeg
2 teaspoons salt
Freshly ground black pepper
2 teaspoons finely chopped flat-leaf parsley
2 1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (see Notes)
1/4 cup frozen sweet peas
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons cold unsalted butter, cubed
1/2 cup grated sharp cheddar cheese
2 teaspoons minced fresh sage
1/2 cup plus 2 tbsp. well-shaken buttermilk
Egg wash (1 egg yolk whisked with 1 tbsp. milk)
How to Make It
In a medium saucepan over high heat, bring chicken stock to a boil. Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving stock; set both aside separately.
In a large, heavy-bottomed saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 tbsp. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers (8 to 10 oz. each), leaving the top 1/4 in. unfilled.
Preheat oven to 425°. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
Lightly flour a counter, a rolling pin, and your hands. Divide dough into 2 balls. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball.
Place 3 rounds of dough on each potpie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). 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.
This is a crowd-pleaser, meaning all six people in the house liked this enough to eat it. One LOVED it, three liked it a lot, and one liked it, but wouldn't order it in a restaurant. I thought it was good, but it didn't wow me enough to make again.
I deviated from the directions a little bit. 1) Omitted celery and parsley 2) Used olive oil instead of butter 3) Used a very generous amount of all the veggies and chicken 4) After making the veggies+sauce part, I turned everything into a large casserole dish and topped it with the biscuit dough as you would a cobbler.
Yummie and perfect for a blizzard! I followed the recipe closely, but made it my own. I used 5 large carrots, 5 potatoes, and 3 celery stalks. I added 3 fresh garlic cloves in with the onion and added lots fresh rosemary in with fresh thyme. I used bottled nutmeg because it's alll I had. I used margarine instead of butter and 1% milk. I didn't make the biscuit tops, but instead used Pillsbury pie crust and I made one large pot pie instead of individual ones. I did not use peas or mushrooms because my honey doesn't care for them. Delicious!
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