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Chicken Pot Pie with Sage Biscuit Topping

Source: San Francisco Flavors
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  35 Minutes
Total Time:  55 Minutes
  Serves 6
Surprise your family and guests with this fabulous chicken pot pie. A buttery crust with a hint of fresh sage tops off the flavorful filling which is baked in the same pan in which it was cooked.
RECIPE INGREDIENTS
For the Filling:
2 tablespoons olive oil
1 large onion, chopped
1 leek, white part only, chopped
4 boneless skinless chicken breasts, cut into chunks
4 boneless chicken thighs, cut into chunks
5 ounces mushrooms, chopped
3 garlic cloves, minced
1/4 cup dry white wine
4 cups canned low-salt chicken broth
2 cups 1-inch-cubed potatoes
2 carrots, peeled, cut into diagonal slices
2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1 1/2 cups fresh or frozen peas
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup half and half
For the Sage Biscuit Pastry:
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) cold butter, cut into small cubes
2 tablespoons minced fresh sage, or 2 teaspoons dried sage
3/4 cup buttermilk
Chicken Pot Pie with Sage Biscuit Topping Recipe at Cooking.com
DIRECTIONS
FOR THE FILLING:
In a Dutch oven over medium-high heat, head the oil and sauté the onion and leek for 5 minutes, or until lightly browned. Add the chicken pieces and cook for 5 minutes, or until lightly browned. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the wine and cook for 2 minutes. Add the stock or broth, potatoes, carrots, thyme, salt, and pepper and cook for 10 minutes, or until the potatoes are easily pierced with a knife. Add the peas and remove from heat.


In a small saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, until the mixture begins to bubble, about 1 minute. Add the half-and-half, salt, and pepper. Whisk until the mixture begins to bubble. Cook for 2 minutes, whisking constantly. Gently stir the white sauce into the chicken mixture. Season with salt and pepper.


FOR THE SAGE BISCUIT PASTRY:
Preheat the oven to 400 degrees F. In a food processor, combine the flour, salt, baking powder, baking soda, butter, and sage. Pulse until the mixture resembles coarse meal. Add the buttermilk and pulse until the dough starts to come together. To make by hand, combine dry ingredients in a bowl and cut in the butter with a pastry cutter or 2 knives until the mixture resembles coarse meal. Stir in the buttermilk with a fork until all ingredients are moistened.


TO SERVE:
With your hands, gather dough and roughly shape the dough to fit the top of the Dutch oven. Place on top of chicken mixture using the same pan you cooked the chicken and vegetables. Don't worry about making the dough smooth. Bake for 20 to 30 minutes, or until the top is golden brown.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Southern Comfort: Biscuit Dinners
 Hearty Pot Pies for Dinner
 Retro Chicken Rundown
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 820
Fat. Total: 37g
Fiber: 5g
Carbohydrates, Total: 58g
Sodium: 1230mg
% Cal. from Fat: 41%
Cholesterol: 208mg
Protein: 60g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Christine, WA Reviewed: 10/12/2006
Good things: You can make this in the pot and bake it in it also. It is delicious and you can substitute a pre-made rolled pie crust for the sage biscuits if you wish. Great directions, turned out perfect and serves enough for 10 people or two meals.
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