Chicken Potpie With Cornbread Biscuits | Recipe Cart

Name: Chicken Potpie With Cornbread Biscuits | Recipe Cart
Total time: 1 min
Ingredients: 1 1/2 to 2 pounds bone-in, skin-on chicken breasts (2 breasts); Olive oil; Kosher salt; black pepper; 3 tablespoons unsalted butter; 3 large carrots, peeled and cut into 1/2-inch dice (about 1 1/2 cups); 4 large celery stalks, trimmed and cut into 1/2-inch dice (about 1 1/2 cups); 1 medium yellow onion, chopped (about 1 1/2 cups); 2 teaspoons minced fresh rosemary; 3 tablespoons all-purpose flour; 1 1/2 cups chicken stock; 1/2 cup whole milk; 3 tablespoons dry sherry; 2 tablespoons minced fresh chives or parsley; 1 egg beaten with 1 tablespoon water, for egg wash; 1 1/4 cups/160 grams all-purpose flour; 3/4 cup/105 grams yellow cornmeal; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 3/4 teaspoon kosher salt; 5 tablespoons/70 grams chilled unsalted butter, diced; 3/4 cup/180 milliliters buttermilk, shaken

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A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and c

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