Biscuit-topped Chicken Potpies

Biscuit-topped Chicken Potpies
Photo by Leigh Beisch

Ingredients

  • 1 ½ teaspoons baking powder
  • ½ cup grated sharp cheddar cheese
  • 4 tablespoons salted butter
  • 2 teaspoons finely chopped flat-leaf parsley
  • 2 medium Yukon Gold potatoes, peeled and finely chopped
  • ¼ cup frozen sweet peas
  • 12 small cremini or button mushrooms, finely chopped
  • + 17 more ingredients
    • Egg wash (1 egg yolk whisked with 1 tbsp. milk)
    • 2 teaspoons minced fresh sage
    • 2 ½ cups chopped cooked chicken, preferably a mixture of white and dark meat (see Notes)
    • ½ teaspoon baking soda
    • 1 stalk celery, finely chopped
    • 3 carrots, peeled and finely chopped
    • 2 ½ cups reduced-sodium chicken stock
    • ½ cup plus 2 tbsp. well-shaken buttermilk
    • 5 tablespoons cold unsalted butter, cubed
    • 5 tablespoons plus 2 cups flour
    • 1 medium onion, finely chopped
    • Freshly ground black pepper
    • 1 egg
    • 2 teaspoons salt
    • ¼ teaspoon freshly grated nutmeg
    • 1 cup milk
    • 1 teaspoon chopped fresh thyme

1. In a medium saucepan over high heat, bring chicken stock to a boil. Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving stock; set both aside separately. 2. In a large, heavy-bottomed saucepan, melt salted bu...

View full recipe at My Recipes

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