Chicken Pot Pie with Sage Biscuit Topping Recipe
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Ingredients
- olive oil
- 1 medium yellow onion, diced
- 1 leek, white part only, sliced
- 4 cloves garlic, minced
- 2 each boneless, skinless chicken breasts (or other chicken meat), cubed
- 1/4 cup white wine
- water to cover
- 2 each medium red potatoes, scrubbed and diced
- 2 each carrots, also diced
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
1 1/2 cups frozen peas
4 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
1 cup milk
2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 ounces unsalted butter, cold and cubed
- 2 teaspoons dried rubbed sage
- 3/4 cup buttermilk
How to make Chicken Pot Pie with Sage Biscuit Topping
This is a variation of a recipe I found in San Francisco Flavors, put out by the Junior League of the same city in '99. Serves eight.
- Heat oil in large saucepan.
- Add chicken pieces and cook on medium-high heat until browned.
- Deglaze with wine, then add onion, leek, carrot, garlic, and potatoes.
- Add water to barely cover.
- Add thyme, salt and pepper.
Cover saucepan and simmer gently until meat is cooked and vegetables are tender.
Melt butter in small saucepan.
- Sprinkle flour over and cook, stirring constantly over medium heat, to make a roux.
- When roux smells like popcorn and looks like damp sand, whisk in milk.
- Stir constantly until thickened.
- Whisk roux into main pot.
- Season to taste with salt and pepper.
- Stir in peas.
Set aside.
Combine flour, salt, baking powder, baking soda, butter, and sage in the workbowl of a food processor fitted with metal blade.
- Process is short bursts until mixture is coarse meal.
- With the machine running, slowly dribble in buttermilk until dough just comes together.
Turn out on lightly floured surface and pat into shape.
Pour filling into cooking vessel - I usually use individually sized ramekins. A cast iron skillet works very well, as do deep dish pyrex type bowls.
- Cut biscuit to appropriate size and place over filling.
- Cook at 400ºF until biscuit is golden.
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I'd been craving comfort food, and this came out beautifully. I added some celariac root to the filling, and used fresh sage in the topping. I baked it in a big casserole. I made the topping too wet, so it didn't roll out, but I dropped it in globs on the top of the filling and it came out fluffy and good anyway. What all of this amounts to is: while this recipe looks a bit complicated, it is actually not difficult and even a bit forgiving. Right now we're enjoying it as leftovers, but I'll make it again for a cozy winter dinner party.