- 2 1/2 cups reduced-sodium chicken stock
- 3 carrots, peeled and finely chopped
- 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 egg
- 1/2 cup plus 2 tbsp. well-shaken buttermilk
- Egg wash (1 egg yolk whisked with 1 tbsp. milk)
- calories 538
- caloriesfromfat 42 %
- protein 28 g
- fat 25 g
- satfat 13 g
- carbohydrate 51 g
- fiber 3.5 g
- sodium 1034 mg
- cholesterol 160 mg
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.
Note: Nutritional analysis is per serving.