Place chicken in a large pot and add enough water
to cover by 1 inch. Bring to a boil over medium-
high heat. Reduce heat to low and simmer until
meat is fully cooked, about 45 minutes. Meanwhile,
prepare biscuits and set aside.
Remove chicken from pot and reserve 5 cups cooking
liquid. When chicken is cool enough to handle, pull
off meat in large chunks. Set aside.
Preheat oven to 375 degrees F. Melt butter in a
large skillet over medium-high heat and add
carrots, celery, and mushrooms. Sauté, stirring
frequently, about 10 minutes. Add flour and cook,
while stirring, until flour is light brown, 3 to 4
minutes. Slowly whisk in reserved cooking liquid
and bring to a low boil while whisking. Add peas
and sage. Season with salt and pepper, reduce
heat, and simmer, stirring occasionally, until
thick, 10 to 15 minutes.
Add chicken meat, remove from heat, and transfer
mixture into a 9- by 13-inch baking dish. Top with
biscuits. Beat egg and milk together and lightly
brush over biscuits. Bake potpie until biscuits
are golden brown and chicken mixture is bubbling
around edges, 25 to 30 minutes. Serve immediately.
Originally Submitted
8/24/2011
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