Biscuit-topped Chicken Potpies
Biscuit-topped Chicken Potpies might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 274 calories, 13g of protein, and 19g of fat. This recipe serves 10. Not Head to the store and pick up nutmeg, buttermilk, thyme, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.
In a medium saucepan over high heat, bring chicken stock to a boil.
Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes.
Drain vegetables, reserving stock; set both aside separately.
In a large, heavy-bottomed saucepan, melt salted butter over medium heat.
Add onion and cook until golden, 6 to 8 minutes.
Add mushrooms and cook 5 minutes.
Add fresh thyme and 5 tbsp. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste.
Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers (8 to 10 oz. each), leaving the top 1/4 in. unfilled.
To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
Lightly flour a counter, a rolling pin, and your hands. Divide dough into 2 balls.
Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball.
Place 3 rounds of dough on each potpie, overlapping as necessary (any unused rounds can be baked on their own as biscuits).
Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.