Herb Biscuit Topped Chicken Pot Pie

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This is a lot of work, but it's so delicious. It tastes even better reheated the second day!!

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Steps

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Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.

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Bring to a boil , reduce heat , and simmer for 45 minutes , skimming off the gunk that forms on top once in a while.

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Preheat the oven to 375.

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Make the biscuit dough: sift the flour , baking powder , baking soda , and salt together.

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Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.

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Toss in the herbs and add 1-1 / 4 cup buttermilk.

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Mix until the dough begins to stick together , adding the remaining buttermilk 1 tablespoon at a time , if necessary.

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Form into a ball , wrap in plastic wrap , and refrigerate until needed.

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Set the chicken aside to cool until cool enough to handle.

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Reserve 5 cups of the poaching liquid.

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Melt the butter in a large skillet and saute the carrots , celery , and mushrooms over moderately high heat.

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Cook about 10 minutes , or until light brown.

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Add the flour and cook until light brown , about 3 minute.

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Ingredients

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chicken, unsalted butter, carrots, celery, fresh mushrooms, all-purpose flour, chicken broth, frozen peas, dried sage, salt and pepper, egg, milk, baking powder, baking soda, salt, sweet butter, fresh rosemary, buttermilk