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–+ servings

Chicken and Mushroom Pot Pie

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 6 servings
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Ingredients 

  • 3 bone-in skin-on chicken breasts, or 3 cups diced cooked chicken
  • extra virgin olive oil, as needed
  • kosher salt, as needed
  • pepper, as needed
  • 3 tbsp butter, divided
  • 1 large onion, diced
  • 1 lb cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh thyme, or 1 tsp dried
  • 3 tbsp sherry, optional
  • ¼ cup flour
  • 2 ½ cups chicken broth
  • ½ cup heavy whipping cream
  • 2-3 dashes Worcestershire sauce
  • ¼ cup chopped fresh parsley

Cheddar Sage Biscuits

  • 2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • 1 stick cold butter
  • 2 tbsp chopped fresh sage, or 2 tsp dried sage leaves
  • ½ cup sharp cheddar cheese, shredded
  • ¾ cup buttermilk, plus extra

Instructions 

  • 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 wide, 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 cooker another minute. If not using sherry, skip to the next step, otherwise, deglaze the pan with the sherry. Allow the sherry to boil and reduce until it's almost gone.
  • Add the remaining 2 tbsp 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.

Cheddar Sage 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. 
  • 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!

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