Sonoma Chicken Pot Pie
Recipe Courtesy of Chef John Ash


Serves 6


I love homey, one dish meals like this.  You can use whatever combination of vegetables you like and also substitute turkey or even  sautéed or grilled tofu for the chicken.  For the pastry topping I’ve chosen a tender buttermilk biscuit dough.  You can make this in one large baking dish approximately 9-by-12 or in individual baking dishes as you choose.


1 ½ cups rich chicken stock or broth

1/2 cup dry white wine

1 ½ pounds boneless and skinless chicken breast and/or thighs

2 tablespoons olive oil

1 cup finely diced onion

1 ½ cups quartered crimini or shiitake mushrooms

3/4 cups each diced parsnips, fennel and carrots

4 tablespoons butter

1/2 cup flour

1 ½ cups light cream

1 teaspoon whole thyme leaves

Salt and freshly ground pepper

2 tablespoons dijon mustard (or to taste)

1/4 cup chopped parsley

3/4 cup fresh or frozen whole peas

Buttermilk Biscuits (recipe follows)



Combine the stock and wine in a stock pot and bring to a simmer over medium heat.  Add chicken and return to a simmer.  Cover and cook until meat is just done about 8 minutes.  Strain, reserving stock separately and allow chicken to cool.  Cut chicken into large bite size pieces.


Wash out pot and return to stove over medium heat.  Add olive oil, onions, mushrooms, parsnips, fennel and carrots and sauté until vegetables are crisp tender and just beginning to color.  Add vegetables to the reserved chicken.  Add butter to the now empty pot until melted.  Whisk in flour and cook for a minute or two.  Whisk in reserved stock, cream and any accumulated chicken juices along with the thyme and bring to a simmer.  Continue to cook for a couple of minutes whisking all the time to from a smooth sauce.  Add chicken and vegetables and stir to combine.  Season with salt, pepper and dijon mustard to taste.  Stir in parsley and peas.  Pour into a baking dish and top with buttermilk biscuits.  Place in a preheated 400 degree oven and bake until biscuits are golden and filling is bubbling, about 30 minutes for a large pie and 20 for smaller individual pies.


Buttermilk Biscuits


1 cup all-purpose flour

1 cup cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

1 stick (1/4 pound) chilled butter cut into ¼ inch pieces

3/4 cup buttermilk plus extra if needed


Mix dry ingredients together and place in a food processor with a steel blade.  Add butter and pulse until mixture resembles very coarse meal.  Transfer to a bowl and stir in buttermilk quickly using a fork until it gathers into moist clumps.  Do not over mix!  Transfer to a floured work surface and roll out until approximately 1/2 inch thick.  Using a round 2 – 3 inch pastry cutter, stamp out 6 – 8 biscuits.  Note dough can be made ahead up to 2 hours and refrigerated on a lightly floured baking sheet covered loosely with plastic wrap.


John Ash © 2000

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