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Herb Biscuit-Topped Chicken Pot Pie Recipe

Herb Biscuit-Topped Chicken Pot Pie Recipe

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Ingredients:

Serving

1 (4 lb) chicken
6 tbsp 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 oz) package frozen peas
1 tsp dried sage
salt and pepper
1 large egg
2 tbsp milk
3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup cold sweet butter , cut into 1/4 inch pieces
1/4 cup minced fresh rosemary (or thyme or sage
1 1/2 cups buttermilk

Directions:

Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
Preheat the oven to 375.
Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
Toss in the herbs and add 1-1/4 cup buttermilk.
Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
Form into a ball, wrap in plastic wrap, and refrigerate until needed.
Set the chicken aside to cool until cool enough to handle.
Reserve 5 cups of the poaching liquid.
Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
Cook about 10 minutes, or until light brown.
Add the flour and cook until light brown, about 3 minutes, stirring constantly.
Whisk in the reserved broth, 1 cup at a time.
Continue whisking and bring to a low boil.
Add the peas, sage, and salt and pepper.
Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
Remove the skin from the chicken and discard.
Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
Pour the vegetable mixture into a 9x13-inch baking dish.
Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
Beat together the egg and milk; brush over the biscuits.
Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	503.05 Kcal (2106 kJ)
Calories from fat	178.03 Kcal
		% Daily Value*
Total Fat	19.78g	30%
Cholesterol	102.3mg	34%
Sodium	1226.96mg	51%
Potassium	794.91mg	17%
Total Carbs	57.27g	19%
Sugars	8.84g	35%
Dietary Fiber	4.14g	17%
Protein	20.35g	41%
Vitamin C	16.4mg	27%
Vitamin A	0.4mg	14%
Iron	1.8mg	10%
Calcium	182mg	18%

Amount Per 100 g
Calories	112.83 Kcal (472 kJ)
Calories from fat	39.93 Kcal
		% Daily Value*
Total Fat	4.44g	30%
Cholesterol	22.94mg	34%
Sodium	275.2mg	51%
Potassium	178.29mg	17%
Total Carbs	12.85g	19%
Sugars	1.98g	35%
Dietary Fiber	0.93g	17%
Protein	4.57g	41%
Vitamin C	3.7mg	27%
Vitamin A	0.1mg	14%
Iron	0.4mg	10%
Calcium	40.8mg	18%

* 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.

Tastes

salty
savory
bitter
sweet

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