Chicken Mushroom Pot Pie (Print Version)
Roasted chicken and mushrooms baked in a creamy sauce, finished with golden cheddar-sage biscuits.
# Ingredients:
→ Chicken Filling
01 -
3 bone-in, skin-on chicken breasts or 3 cups diced cooked chicken
02 -
Extra virgin olive oil, as needed
03 -
Kosher salt, as needed
04 -
Freshly ground black pepper, as needed
05 -
3 tablespoons butter, divided
06 -
1 large onion, diced
07 -
450 grams cremini mushrooms, quartered
08 -
2 garlic cloves, minced
09 -
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
10 -
3 tablespoons dry sherry (optional)
11 -
60 grams plain flour
12 -
600 millilitres chicken broth
13 -
120 millilitres heavy whipping cream
14 -
2 to 3 dashes Worcestershire sauce
15 -
15 grams fresh parsley, chopped, plus more to serve
→ Cheddar Sage Biscuits
16 -
250 grams plain flour, plus extra for dusting
17 -
13 grams sugar
18 -
15 grams baking powder
19 -
5 grams kosher salt
20 -
2 grams baking soda
21 -
113 grams cold butter
22 -
2 tablespoons fresh sage, chopped, or 2 teaspoons dried sage leaves
23 -
60 grams sharp cheddar cheese, shredded
24 -
180 millilitres buttermilk, plus extra for brushing
# Steps:
01 -
Preheat the oven to 200°C. Arrange chicken breasts in a baking dish. Drizzle with olive oil and season generously with kosher salt and black pepper. Roast for 40 to 45 minutes or until cooked through and the internal temperature reaches 74°C. Allow to cool slightly, then remove bones and dice the meat into bite-sized pieces.
02 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide, oven-safe skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add quartered mushrooms, season lightly with salt, and cook until mushrooms are golden and tender.
03 -
Add minced garlic and chopped thyme, stirring for 1 minute until aromatic. If using, deglaze the pan with sherry; let it simmer until nearly evaporated. Add the remaining 2 tablespoons butter and allow to melt. Stir in flour until fully combined with the vegetables.
04 -
Gradually add chicken broth, about 120 millilitres at a time, stirring constantly to avoid lumps. Bring mixture to a simmer and cook until thickened. Stir in heavy cream, Worcestershire sauce, 0.5 teaspoon kosher salt, and a generous grind of black pepper. Add diced chicken and chopped parsley. Mix thoroughly, then remove from heat.
05 -
In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Whisk to blend. Grate cold butter into the dry ingredients or use a pastry blender to cut it in. Stir in chopped sage and shredded cheddar cheese.
06 -
Pour in buttermilk and mix until a sticky dough forms, adding a bit more buttermilk if needed. Lightly flour a work surface, turn out the dough, and gently knead to form a smooth ball. Roll out to a 2.5-centimetre thickness and cut into 8 rounds.
07 -
Arrange biscuit rounds on top of the filling in the skillet. Brush biscuit tops lightly with buttermilk. Bake at 200°C for 20 to 25 minutes or until biscuits are golden and filling is bubbling. Garnish with additional chopped parsley before serving.
# Notes:
01 -
For deeper flavour, prepare the chicken and mushroom filling a day in advance and store refrigerated before topping with the biscuit dough and baking.