Ingredients

Recipe #544

Chicken pot pie is the ultimate comfort food. We love breaking through a crumbly pastry crust into a rich stew of chicken and vegetables. Here, we’re doing something special with the crust: replacing it with mouthwatering, sage-infused biscuits. These “drop biscuits” (named for the technique of spooning them onto a filling, rather than rolling and cutting them out) have an amazing effect. The stew steams the dough, creating an almost dumpling-like bottom, while the tops bake, becoming golden brown, flaky and utterly delicious.

Ingredients2 Boneless, Skinless Chicken Breasts1½ Cups Buttermilk Biscuit Mix8 Ounces Purple Top Turnip3 Ounces Cremini Mushrooms2 Carrots2 Stalks Celery1 Red Onion1 Bunch Sage Knick Knacks3 Tablespoons All-Purpose Flour3 Tablespoons Chicken Demi-Glace¼ Cup Heavy Cream

Makes 3 ServingsAbout 660 Calories Per ServingCooking Time: 35 to 45 minutes

Chicken & Sage Biscuit Pot Piewith Cremini Mushrooms & Purple Top Turnip

For cooking tips & tablet view, visit blueapron.com/recipes/544

Drop the biscuits & finish your dish: Prepare the biscuits:

Make the filling: Cook the vegetables:

Prepare the ingredients: Poach & shred the chicken: Place the chicken in a medium pot with a large pinch of salt and enough water to cover the chicken by 2 inches. Heat to boiling on high. Once boiling, remove from heat and cover. Let stand for 10 to 15 minutes, or until the chicken is cooked through. Remove the chicken from the water; transfer to a clean work surface. Using 2 forks, shred the poached chicken into bite-sized pieces. Set aside.

While the chicken continues to poach, in a separate, large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Add the carrots, celery, turnip and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until tender. Transfer to a bowl and set aside, without wiping out the pot.

While the filling cooks, in a large bowl, combine the biscuit mix and remaining sage; season with salt and pepper. Gradually stir in ½ cup of cold water and mix until just combined.

While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the turnip and onion. Quarter the mushrooms. Thinly slice the celery. Peel the carrot and thinly slice into rounds. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves.

In the same pot used to cook the vegetables, heat 2 tablespoons of olive oil on medium until hot. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the heavy cream, chicken demi-glace, 2 cups of water and half the sage; season with salt and pepper. Cook, whisking frequently, 4 to 6 minutes, or until thickened. Stir in the shredded chicken and cooked vegetables; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until heated through and thoroughly combined. Transfer to an ovenproof baking dish.

Using a spoon, top the filling with 10 equally-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through. Remove from the oven. Let the pot pie stand for at least 2 minutes before serving. Enjoy!

Instructions

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For cooking tips & tablet view, visit blueapron.com/recipes/544