Chicken Pot Pie with Sage Biscuit Topping

  • Active Time 35m
  • Total Time 55m
  • Rating ****

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. Wine Suggestions by Debbie Zachareas: Swanson Chardonnay or Robert Sinsky Cabernet Franc


  • 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, plus more for seasoning
  • 1 teaspoon freshly ground pepper, plus more for seasoning
  • 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



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. 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 to taste.

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.

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

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3256

nutrition information per serving

820 calories; 37g total fat; 208mg cholesterol; 1230mg sodium; 58g carbohydrates; 5g fiber; 60g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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