Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms & Purple Top Turnip

Chicken & Sage Biscuit Pot Pie

with Cremini Mushrooms & Purple Top Turnip

40 MIN
3 Servings
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From the Test Kitchen

Chicken pot pie is the ultimate comfort food. We love breaking through a flaky pastry crust into a rich stew of chicken and vegetables. Here, we’re doing something special with the crust: replacing it with mouthwatering, fresh sage-infused biscuits. These “drop biscuits” (named for the technique of spooning them onto a filling) have an amazing effect: the stew steams the dough, creating an almost dumpling-like bottom, while the top becomes golden brown, crumbly and utterly delicious.

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  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms & Purple Top Turnip
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
Poach & shred the chicken:
1 Poach & shred the chicken:

In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches; heat to boiling on high. Once boiling, remove from heat and cover with a lid or foil. Let stand for 10 to 15 minutes, or until the chicken is cooked through. Thoroughly drain the poached chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the turnip. Cut the mushrooms into bite-sized pieces. Thinly slice the celery crosswise. Peel the carrot and thinly slice into rounds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Cook the vegetables:
3 Cook the vegetables:

While the chicken continues to poach, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the carrot, celery and turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender.

Make the filling:
4 Make the filling:

Add the flour and 2 tablespoons of olive oil to the pot of vegetables; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the flour is golden. Add the crème fraîche, demi-glace, half the sage and 1½ cups of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened. Stir in the shredded chicken; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.

Make the biscuit batter:
5 Make the biscuit batter:

While the filling cooks, in a medium bowl, combine the biscuit mix and remaining sage; season with salt and pepper. Gradually stir in ⅓ cup of cold water until just combined.

Finish the pot pie & serve your dish:
6 Finish the pot pie & serve your dish:

Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 12 to 14 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

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Poach & shred the chicken:
1 Poach & shred the chicken:

In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches; heat to boiling on high. Once boiling, remove from heat and cover with a lid or foil. Let stand for 10 to 15 minutes, or until the chicken is cooked through. Thoroughly drain the poached chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces.

2 Prepare the ingredients:

While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the turnip. Cut the mushrooms into bite-sized pieces. Thinly slice the celery crosswise. Peel the carrot and thinly slice into rounds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Cook the vegetables:
3 Cook the vegetables:

While the chicken continues to poach, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the carrot, celery and turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender.

4 Make the filling:

Add the flour and 2 tablespoons of olive oil to the pot of vegetables; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the flour is golden. Add the crème fraîche, demi-glace, half the sage and 1½ cups of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened. Stir in the shredded chicken; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.

Make the filling:
Make the biscuit batter:
5 Make the biscuit batter:

While the filling cooks, in a medium bowl, combine the biscuit mix and remaining sage; season with salt and pepper. Gradually stir in ⅓ cup of cold water until just combined.

6 Finish the pot pie & serve your dish:

Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 12 to 14 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!

Finish the pot pie & serve your dish:
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