Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms & Purple Top Turnip
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Herbed drop biscuits take the hassle of pie crust out of this comfort food classic.
I love chicken pot pie, but I don’t make it very often. The last time I did, it was a big hit. But there’s definitely something to be said for using biscuits instead of a pie crust.
The sage flavor is fairly strong in this dish. We really enjoyed it, ant it made 4 servings for us, which was nice for lunches during the week.
Next time, I think I’d add some frozen peas to this, too. I really enjoy the flavor that they add, plus that bright green color is really nice.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
2 Boneless, Skinless Chicken Breasts
1 1/2 Cups Buttermilk Biscuit Mix
3 Ounces Cremini Mushrooms
2 Carrots
2 Stalks Celery
8 Ounces Purple Top Turnip
1 Red Onion
1 Bunch Sage
3 Tablespoons All-Purpose Flour
3 Tablespoons Chicken Demi-Glace
1/4 Cup Heavy Cream
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Lori H
As soon as I saw the photo, I thought “comfort food!” It looks really tasty!