Chicken & Sage Biscuit Pot Pie

Chicken & Sage Biscuit Pot Pie
4.5 from 2 ratings
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This chicken and sage biscuit pot pie is an amazing spin on a classic dinner dish. Served with biscuits instead of pie crust, this recipe is a quick way to ramp up dinner. This recipe is courtesy of Blue Apron. 
Prep Time
10
minutes
Cook Time
30
minutes
Servings
3
servings
Chicken & Sage Biscuit Pot Pie
Total time: 40 minutes
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk biscuit mix
  • 4 ounce cremini mushrooms
  • 1 carrot
  • 1 stalk celery
  • 1/2 pound purple top turnip
  • 1 bunch sage
  • 3 tablespoon all-purpose flour
  • 2 tablespoon chicken demi-glace
  • 2 tablespoon creme fraiche
Directions
  1. 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.
  2. Once boiling, remove from heat and cover with a lid or foil.
  3. Let stand for 10 to 15 minutes, or until the chicken is cooked through.
  4. Thoroughly drain the poached chicken and transfer to a cutting board.
  5. Using 2 forks, carefully shred into bite-sized pieces.
  6. While the chicken poaches, preheat the oven to 450°F.
  7. Wash and dry the fresh produce.
  8. Peel and medium dice the turnip.
  9. Cut the mushrooms into bite-sized pieces.
  10. Thinly slice the celery crosswise.
  11. Peel the carrot and thinly slice into rounds.
  12. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.
  13. While the chicken continues to poach, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.
  14. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned.
  15. Add the carrot, celery and turnip; season with salt and pepper.
  16. Cook, stirring occasionally, 3 to 5 minutes, or until tender.
  17. Add the flour and 2 tablespoons of olive oil to the pot of vegetables; season with salt and pepper.
  18. Cook, stirring constantly, 30 seconds to 1 minute, or until the flour is golden.
  19. Add the crème fraîche, demi-glace, half the sage and 1½ cups of water; season with salt and pepper.
  20. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened.
  21. Stir in the shredded chicken; season with salt and pepper to taste.
  22. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through.
  23. Transfer to a baking dish.
  24. While the filling cooks, in a medium bowl, combine the biscuit mix and remaining sage; season with salt and pepper.
  25. Gradually stir in ⅓ cup of cold water until just combined.
  26. Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the scoops.
  27. Place the baking dish on a sheet pan and bake 12 to 14 minutes, or until the biscuits are golden brown and cooked through.
  28. Remove from the oven.
  29. Let stand for at least 2 minutes before serving.
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