2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
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Chicken Potpie with Foster’s Herb Biscuits

This dish can be made in advance and reheated. However, the topping—whether you use biscuits, phyllo, or puff pastry—is best if added the day you’re serving it, since it tends to absorb the juices from the chicken mixture.

Serves 8 to 10

One 4- to 4½-pound chicken
1 recipe (uncooked) Old-Fashioned Buttermilk Biscuits with herb variation
6 tablespoons ( ¾ stick) unsalted butter
4 carrots, peeled and chopped
4 ribs celery, chopped
8 ounces fresh button mushrooms, wiped clean and thinly sliced
¼ cup all-purpose flour
5 cups chicken broth (use the reserved Liquid from poaching the chicken)
One 10-ounce box frozen green peas or 2 cups cooked fresh green peas
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
Salt and freshly ground black pepper to taste
Egg wash: 1 egg beaten with 2 tablespoons milk

1. Preheat the oven to 375 degrees.

2. Place the chicken in a large pot and add just enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to low. Simmer about 45 minutes, or until the juices run clear when the thigh is pierced in the thickest part.

3. Prepare the biscuits as the recipe directs, but do not bake them. Set aside.

4. Remove the chicken from the pot and set aside until cool enough to handle. Reserve 5 cups of the cooking liquid and set aside.

5. Melt the butter in a large skillet over medium-high heat and add the carrots, celery, and mushrooms. Cook, stirring frequently, about 10 minutes, until light brown.

6. Add the flour and cook, stirring frequently, 3 to 4 minutes long, until light brown. Slowly whisk in the broth and bring to a low boil, whisking constantly.

7. Add the peas and sage. Season with salt and pepper and stir to mix. Reduce heat and simmer, stirring occasionally, 10 to 15 minutes or until thick and creamy.

8. Remove the skin from the chicken and discard. Pull the meat off the bones in large chunks and stir the chicken into the vegetable mixture. Remove from the heat and transfer the mixture into a 9 by 13-inch baking dish.

9. Top with the uncooked biscuits. Brush the biscuits with the egg wash and bake 25 to 30 minutes, until the biscuits are golden brown and the chicken mixture is bubbling around the edges. Serve immediately.

Related recipe(s):

Foster’s Herb Biscuits

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  1. Hi!
    I absolutely love this recipe, but the link for the herb biscuits isn’t working anymore! Any chance you could repost it?

  2. All fixed! Thank you!

  3. My family specifically asks for this recipe by name! And they are foodies for sure. It is a winner because of it’s heartiness, flavorings and fabulous, herbed biscuits on top. So rich and delicious (it should be with 2 sticks of butter in the biscuits!!).

    When in a hurry, I purchase a roasted chix at the grocery store and use a box of organic chix broth. Presto! Thank you!

  4. This recipe is amazing! Don’t skip on using the whole chicken, it makes the broth so flavorful and chicken very tender. I didn’t have any sage on hand so used an herb/spice mix instead and it still turned out great! The biscuits are amazing! I’ll be making this often in the future. This is the second Foster’s recipe I’ve made in a week, both were delicious!

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2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm