Herb Biscuit-Topped Chicken Pot Pie Recipe
This is a lot of work, but it's so delicious. It tastes even better reheated the second day!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Pastry cutter
- Food processor
- Sifter
- Pastry brush
- Pot
- Stove
- Oven
- Skillet
- Baking dish
- Mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1 (4 lb) chicken
- 6 tablespoons unsalted butter
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1/2 lb fresh mushrooms, thinly sliced
- 1/4 cup all-purpose flour
- 5 cups chicken broth (reserve 5 cups of the poaching water from the chicken)
- 1 (16 ounce) package frozen peas
- 1 teaspoon dried sage
- salt
- pepper
- 1 large egg
- 2 tablespoons milk
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold sweet butter, cut into 1/4 inch pieces
- 1/4 cup minced fresh rosemary (or thyme or sage or a mix)
- 1 1/2 cups buttermilk
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