Chicken Pot Pie with Sage Biscuit Topping
"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...."
INGREDIENTS
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For the Filling:
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2 tablespoons olive oil
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1 large onion, chopped
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1 leek, white part only, chopped
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4 boneless skinless chicken breasts, cut into chunks
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4 boneless chicken thighs, cut into chunks
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5 ounces mushrooms, chopped
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3 garlic cloves, minced
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1/4 cup dry white wine
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4 cups canned low-salt chicken broth
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2 cups 1-inch-cubed potatoes
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2 carrots, peeled, cut into diagonal slices
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2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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1 1/2 cups fresh or frozen peas
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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1 cup half and half
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For the Sage Biscuit Pastry:
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2 cups all-purpose flour
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1 teaspoon salt
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 cup (1 stick) cold butter, cut into small cubes
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2 tablespoons minced fresh sage, or 2 teaspoons dried sage
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3/4 cup buttermilk
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