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Chicken and Mushroom Pot Pie with Sage Cheddar Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 80 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This comforting Chicken and Mushroom Pot Pie features tender roasted chicken and sautéed mushrooms in a creamy thyme-infused sauce, topped with fluffy cheddar sage biscuits baked to golden perfection. A perfect dish for a hearty family meal with a blend of rich flavors and rustic textures.

Ingredients

Units Scale

Chicken and Filling

  • 3 bone-in skin-on chicken breasts (or 3 cups diced cooked chicken)
  • Extra virgin olive oil (as needed)
  • Kosher salt (as needed)
  • Pepper (as needed)
  • 3 tbsp butter (divided)
  • 1 large onion (diced)
  • 1 lb cremini mushrooms (quartered)
  • 2 garlic cloves (minced)
  • 1 tbsp chopped fresh thyme (or 1 tsp dried thyme)
  • 3 tbsp sherry (optional)
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 2–3 dashes Worcestershire sauce
  • 1/4 cup chopped fresh parsley

Cheddar Sage Biscuits

  • 2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 stick cold butter
  • 2 tbsp chopped fresh sage (or 2 tsp dried sage leaves)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 3/4 cup buttermilk (plus extra for brushing)

Instructions

  1. Roast the chicken: Preheat the oven to 400°F. Arrange the chicken breasts in a baking dish, drizzle with olive oil, and season with kosher salt and pepper. Roast for 40 to 45 minutes until the chicken reaches an internal temperature of 165°F. Let cool briefly, then remove the bones and cut into bite-sized pieces.
  2. Sauté vegetables: In a wide, oven-safe skillet, heat 1 tbsp each olive oil and butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the quartered mushrooms, season lightly with kosher salt, and continue sautéing until mushrooms are fully cooked and any liquid is evaporated.
  3. Add garlic and thyme, deglaze: Stir in the minced garlic and chopped fresh thyme, cooking for another minute. If using, add sherry to deglaze the pan; allow it to boil and reduce until almost evaporated. If not using sherry, skip this step.
  4. Create sauce: Add the remaining 2 tbsp butter to melt, then whisk in the flour until blended with the mushrooms. Gradually add chicken broth in ½ cup increments, stirring well to avoid lumps. Bring to a simmer until the sauce thickens. Stir in heavy cream, Worcestershire sauce, ½ tsp kosher salt, and a pinch of pepper to taste.
  5. Combine chicken and herbs: Stir the diced chicken and chopped parsley into the sauce. Remove the skillet from heat and set aside.
  6. Prepare biscuit dough: In a mixing bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Grate cold butter into the flour mixture or cut it in using a pastry blender. Mix in chopped sage and shredded cheddar cheese.
  7. Add buttermilk and shape dough: Stir in the buttermilk until the dough forms and is slightly sticky, adding a little more buttermilk if necessary. Lightly flour a counter, turn out the dough, dust with flour, and knead lightly to form a smooth ball. Roll dough out to 1-inch thickness and cut into 8 rounds.
  8. Assemble pot pie: Arrange the biscuit rounds on top of the chicken and mushroom filling in the skillet. Brush the tops of the biscuits with a little buttermilk.
  9. Bake: Bake in the preheated oven for 20 to 25 minutes until the biscuits are golden brown and cooked through, and the filling is bubbling. Sprinkle with additional chopped parsley before serving. Enjoy!

Notes

  • Using bone-in skin-on chicken breasts enhances flavor, but pre-cooked diced chicken can be used for convenience.
  • Sherry adds depth to the filling but can be omitted if preferred.
  • If you don’t have fresh herbs, dried equivalents work fine; adjust quantities accordingly.
  • Serve immediately for best texture, as biscuits may soften if stored for long periods.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit crispness.

Find it online: https://yumrecipesfood.com/chicken-and-mushroom-pot-pie-with-sage-cheddar-biscuits-recipe/