Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms and Purple Top Turnip

[Chicken pot pie is the ultimate comfort food. We love breaking through a flaky pastry crust into a rich stew of chicken and vegetables. Here, we're doing something special with the crust: replacing it with mouthwatering, fresh sage-infused biscuits. These "drop biscuits" have an amazing effect: the stew steams the dough, creating an almost dumpling-like bottom, while the top becomes golden brown, crumbly and utterly delicious.]

Good

% Daily Values based on a 2,000 calorie diet

Step 1

[Poach & shred the chicken] In a medium pot, combine the chicken, a big 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 with a lid or foil. Let stand for 10 to 15 minutes, or unit the chicken is cooked through. Thoroughly drain the poached chicken and transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces.

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. Cut the mushrooms into bite-sized pieces. Thinly slice the celery crosswise. Peel the carrot and thinly slice into rounds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Step 3

[Cook the vegetables] While the chicken continues to poach, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the carrot, celery and turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tender.

Step 4

[Make the filling] Add the flour and 2 tablespoons of olive oil to the pot of vegetables; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until flour is golden. Add the creme fraiche, demi-glace, half the sage and 1.5 cups of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the liquid has thickened. Stir in the shredded chicken; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.

Step 5

[Make the biscuit batter] While the filling cooks, in a medium bowl, combine the biscuit mix and remaining sage; season with salt and pepper. Gradually stir in 1/2 cup of cold water until just combined.

Step 6

[Finish the pot pie & serve your dish] Using a spoon, top the baking dish of filling with equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 12 to 14 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!