Biscuit-topped Chicken Potpies

See full recipe on: My Recipes


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

Nutrition 6 servings

Per Serving % Daily Value
Calories 617
Fat 28g 43%
Carbs 60g 20%
Protein 30g 60%
Fiber 5g 20%
Cholesterol 146mg 48%
Sodium 1,479mg 61%


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