Directions:
- In a medium saucepan over high heat, bring chicken stock to a boil. Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving stock; set both aside separately.
- In a large, heavy-bottomed saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 tbsp. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers (8 to 10 oz. each), leaving the top 1/4 in. unfilled.
- Preheat oven to 425°. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
- Lightly flour a counter, a rolling pin, and your hands. Divide dough into 2 balls. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball.
- Place 3 rounds of dough on each potpie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3547.62 Kcal (14853 kJ) | ||
| Calories from fat | 2213.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 245.97g | 378% | |
|---|---|---|---|
| Cholesterol | 792.8mg | 264% | |
| Sodium | 11421.49mg | 476% | |
| Potassium | 4514.4mg | 96% | |
| Total Carbs | 202.53g | 68% | |
| Sugars | 40.96g | 164% | |
| Dietary Fiber | 16.84g | 67% | |
| Protein | 148.53g | 297% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 4.1mg | 137% | |
| Iron | 12mg | 67% | |
| Calcium | 1505.2mg | 151% | |
| Amount Per 100 g | |||
| Calories | 160.22 Kcal (671 kJ) | ||
| Calories from fat | 99.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 378% | |
|---|---|---|---|
| Cholesterol | 35.81mg | 264% | |
| Sodium | 515.83mg | 476% | |
| Potassium | 203.89mg | 96% | |
| Total Carbs | 9.15g | 68% | |
| Sugars | 1.85g | 164% | |
| Dietary Fiber | 0.76g | 67% | |
| Protein | 6.71g | 297% | |
| Vitamin C | 1.4mg | 53% | |
| Vitamin A | 0.2mg | 137% | |
| Iron | 0.5mg | 67% | |
| Calcium | 68mg | 151% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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