Satisfy the heartiest of appetites with this comforting chicken and mushroom pot pie topped with warm cheddar sage biscuits. Inspired by the hobbits’ love of simple and delicious fare!
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what would Gandalf drink to wind down on a crisp Autumn evening? Or what enchanting autumnal delicacies would the Elves enjoy amongst the falling leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
The Shire
Let us journey to the Shire to the cozy comforts of a hobbit hole for this hearty, creamy pot pie topped with fluffy biscuits. Chicken pot pie is the ultimate comfort food and the perfect meal for a cool Autumn evening. A rich and creamy sauce is packed with tender roast chicken and plenty of that most favourite of hobbit foods – mushrooms! The filling is then topped with thick buttermilk biscuits flavoured with fresh sage and sharp cheddar cheese and baked until golden brown. Enjoy this hearty chicken and mushroom dish at your next harvest meal.
Ingredient Notes
Chicken: I like the flavour of roasted bone-in skin-on chicken breasts in this recipe. However, this dish is also a great way to utilize any leftover cooked chicken that you may have.
Mushrooms: Use cremini or brown mushrooms if possible, or button mushrooms instead. You could also use a medley of wild mushrooms if you prefer.
Fresh herbs: This dish uses several types of fresh herbs which give a fresh herbaceous flavour to this comforting dish. Feel free to substitute with dried herbs if desired.
How to Make Chicken and Mushroom Pot pie
Prep the filling
Preheat the oven to 400°F. Arrange the chicken breasts in a baking dish. Drizzle with olive oil and season with kosher salt and pepper. Roast for 40 to 45 minutes until the chicken is cooked to an internal temperature of 165°F. Let cool briefly, then remove the bones. Cut the chicken into bite-sized pieces.
In a deep, oven-safe skillet, heat 1 tbsp each olive oil and butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the mushrooms and season with a little kosher salt. Sauté the mushrooms until they are fully cooked. Add the garlic and chopped fresh thyme and cook another minute. Deglaze the pan with the sherry. Allow the sherry to boil and reduce until it’s almost gone.
Add the remaining butter to the skillet and allow to melt. Stir in the flour until fully blended into the mushrooms. Begin adding the broth, 1/2 cup at a time, stirring to prevent lumps. Bring to a simmer and allow the sauce to cook until thickened. Add the heavy cream, Worcestershire sauce, 1/2 tsp kosher salt, and a generous pinch of pepper to taste.
Stir the diced chicken and chopped parsley into the sauce. Remove from the heat and set aside while you prepare the biscuits.
Make the biscuits
In a mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Whisk together. Either grate the cold butter into the flour mixture or use a pastry blender to cut the butter into the flour. Add the chopped fresh sage and shredded cheese and stir together.
Add the buttermilk, stirring to combine. The dough should come together and be a little sticky. Add a bit more buttermilk if needed to bring the dough together. Lightly flour the counter and turn out the biscuit dough. Dust with flour and lightly knead to make a smooth ball. Roll the dough out to 1-inch thickness. Cut into 8 rounds.
Bake the Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits
Arrange the biscuits on top of the pot pie filling. Brush the tops of the biscuits with a little buttermilk. Bake for 20 to 25 minutes until the biscuits are golden and fully cooked inside and the filling is bubbling. Sprinkle with more chopped parsley and Enjoy!
