Biscuit-Topped Chicken Pot Pies / Pies

• 2 12 cups organic low sodium chicken broth
• 3 carrots, peeled and finely chopped
• 2 medium yukon gold potatoes, peeled and finely chopped
• 1 stalk celery, finely chopped
• 4 tablespoons salted butter
• 1 medium onion, finely chopped
• 12 small cremini mushrooms (we used button mushrooms) or 16 button mushrooms, finely chopped (we used button mushrooms)
• 1 teaspoon chopped fresh thyme
• 2 cups flour
• 5 tablespoons flour
• 1 cup milk
• 14 teaspoon freshly grated nutmeg
• 2 teaspoons salt or 2 teaspoons Mrs. Dash seasoning mix
• fresh ground black pepper, to taste
• 3 pinches red pepper flakes (or to taste) (optional)
• 2 teaspoons finely chopped flat leaf parsley
• 2 12 cups chopped cooked chicken, preferably a mixture of white and dark meat (we used only white meat)
• 14 cup frozen sweet peas
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 5 tablespoons cold unsalted butter, cubed
• 12 cup grated sharp cheddar cheese
• 2 teaspoons minced fresh sage
• 1 egg
• 12 cup buttermilk (well shaken)
• 2 tablespoons buttermilk (well-shaken)
• 1 egg yolk, whisked with
• 1 tablespoon milk

1. Preheat oven to 425 degrees F.
2. TO PREPARE BISCUITS:.
3. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
4. Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
5. Stir in cheese and sage.
6. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
7. Lightly flour a counter, a rolling pin, and your hands.
8. Divide dough into 2 balls.
9. Roll out first ball to a 1/4-in.
10. thickness, then use a 2 1/2-in.
11. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
12. Repeat with second ball.
13. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
14. PREPARE CHICKEN & VEGETABLES;.
15. In a medium saucepan over high heat, bring chicken stock to a boil.
16. Add carrots, potatoes, and celery.
17. Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
18. Drain vegetables, reserving stock; set both aside separately.
19. In a large Dutch oven melt salted butter over medium heat.
20. Add onion, cook until golden, 6-8 minutes.
21. Add mushrooms; cook 5 more minutes.
22. Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
23. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
24. Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
25. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
26. FINAL ASSEMBLY & BAKING:.
27. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
28. 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.
29. Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
30. Enjoy!

chicken broth, carrots, gold potatoes, celery, butter, onion, mushrooms, thyme, flour, flour, milk, nutmeg, salt, fresh ground black pepper, red pepper, flat leaf parsley, chicken, frozen sweet peas, baking powder, baking soda, cold unsalted butter, cheddar cheese, fresh sage, egg, buttermilk, buttermilk, egg yolk, milk

Taken from www.food.com/recipe/biscuit-topped-chicken-pot-pies-pies-207152 (may not work)