Biscuit-Topped Chicken Pot Pies / Pies

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READY IN: 1hr 45mins
Recipe by Manami

A grown up take on a childhood favorite. I found this in the Sunset Magazine, 01/2007 issue. One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8 to 10-oz ovenproof containers for this recipe. We made it in large(commercial kitchen size)ovenproof casseroles and it turned out marvelously, of course we made changes that only affect us, so I didn't post them.

Ingredients Nutrition


  1. Preheat oven to 425ºF.
  3. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
  4. Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
  5. Stir in cheese and sage.
  6. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
  7. Lightly flour a counter, a rolling pin, and your hands.
  8. Divide dough into 2 balls.
  9. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
  10. Repeat with second ball.
  11. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
  13. In a medium saucepan over high heat, bring chicken stock to a boil.
  14. Add carrots, potatoes, and celery.
  15. Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
  16. Drain vegetables, reserving stock; set both aside separately.
  17. In a large Dutch oven melt salted butter over medium heat.
  18. Add onion, cook until golden, 6-8 minutes.
  19. Add mushrooms; cook 5 more minutes.
  20. Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
  21. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
  22. Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
  23. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
  25. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
  26. 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.
  27. Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
  28. Enjoy!

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