Chardonnay - Chicken Pot Pie with Sage Biscuit Topping - Belden Barns

Ingredients

• FILLING
• Olive oil
• 1 large yellow onion, chopped
• 1 leek, white part only, chopped
• 4 boneless, skinless chicken breasts cubed
• 4 boneless, skinless chicken thighs cubed
• 5 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1/4 cup white wine
• 4 cups chicken stock
• 2 cups 1‐inch cubed potatoes
• 2 carrots, peeled and cut into diagonal slices
• 2 teaspoons dried thyme (or 2 tablespoons minced fresh thyme)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 1/2 cups frozen peas
• 4 tablespoons unsalted butter
• 1/4 cup unbleached all‐purpose flour
• 1 cup half‐and‐half
• SAGE BISCUIT TOPPING
• 2 cups unbleached all‐purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• ½ cup unsalted butter, cold and cubed
• 2 teaspoons dried rubbed sage (or 2 tablespoons minced fresh sage)
• 3/4 cup buttermilk