Chicken Potpie With Cornbread Biscuits | Recipe Cart | Recipe Cart

Ingredients

• 1 1/2 to 2 pounds bone-in, skin-on chicken breasts (2 breasts)
• Olive oil
• Kosher salt and 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