Chicken and Sage Biscuit Pot Pie

Chicken and Sage Biscuit Pot PieBlue Apron*
 impressed me and my family once again.  This time with the ultimate comfort food.  This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.

I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive.  Enjoy!

Chicken & Sage Biscuit Pot Pie


  • 2 Boneless, Skinless Chicken Breasts
  • 1½ Cups Buttermilk Biscuit Mix
  • 3 Ounces Cremini Mushrooms
  • 2 Carrots
  • 2 Stalks Celery
  • 1 Purple Top Turnip (approx. 8 oz.)
  • 1 Small Red Onion
  • 1 Bunch Sage
  • 3 Tablespoons All-Purpose Flour
  • 3 Tablespoons Chicken Demi-Glace
  • ¼ Cup Heavy Cream


Step1 – 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.

Step 2 – Prepare the ingredients:

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 carrots and thinly slice into rounds. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves.

Step 3 – Cook the vegetables:Chicken and Sage Biscuit Pot Pie

While the chicken continues to poach, in a separate, large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add themushrooms. 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.

Step 4 – Make the filling:

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 theshredded 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.

Step 5 – Prepare the biscuits:

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.

Step 6 – Drop the biscuits & bake the pot pie:

Using a spoon, top the filling with 10 equally-sized scoops of thebiscuit 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!

 * Blue Apron delivers original step-by-step recipes and fresh seasonal ingredients right to customers nationwide.  It’s a weekly subscription service with no commitment – you can skip a week or cancel at any time…very convenient!

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