Chicken & Sage Biscuit Pot Pie

Photo by Danyelle M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Boneless, Skinless Chicken Breasts

  • 1

    Cup Buttermilk Biscuit Mix

  • 4

    Ounces Cremini Mushrooms

  • 1

    Carrot

  • 1

    Stalk Celery

  • 1/2

    Pound Purple Top Turnip

  • 1

    Bunch Sage

  • 3

    Tablespoons All-Purpose Flour

  • 2

    Tablespoons Chicken Demi-Glace

  • 2

    Tablespoons Crème Fraîche

Directions

In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches; heat to boiling on high. Once boiling, remove from heat and cover with a lid or foil. Let stand for 10 to 15 minutes, or until the chicken is cooked through. Thoroughly drain the poached chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the turnip. Cut the mushrooms into bite-sized pieces. Thinly slice the celery crosswise. Peel the carrot and thinly slice into rounds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. While the chicken continues to poach, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the carrot, celery and turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Add the flour and 2 tablespoons of olive oil to the pot of vegetables; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the flour is golden. Add the crème fraîche, demi-glace, half the sage and 1½ cups of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened. Stir in the shredded chicken; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to a baking dish. While the filling cooks, in a medium bowl, combine the biscuit mix and remaining sage; season with salt and pepper. Gradually stir in ⅓ cup of cold water until just combined. Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 12 to 14 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!

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