Herb Biscuit-Topped Chicken Pot Pie

Recipe by Kendiala
READY IN: 1hr 30mins




  • 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.