Ingredients:

  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g), cooked and shredded
  • 2 large leeks, white and light green parts only, thoroughly washed and sliced (about 2 cups)
  • 8 oz (225g) Cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 Tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream (or half-and-half)
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups (250g) all-purpose flour (for topping)
  • 1 Tbsp baking powder
  • 6 Tbsp (85g) very cold unsalted butter, cubed (for topping)
  • 1 cup (100g) sharp cheddar cheese, grated
  • 2 Tbsp fresh parsley, chopped
  • 3/4 cup (180ml) buttermilk
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Preheat oven to 400°F (200°C). Cook and shred chicken if not already done. Prepare a 9x13 inch casserole dish.
  2. Melt butter in a large, deep skillet over medium heat. Sauté leeks until softened (about 5-7 minutes). Add mushrooms and cook until moisture releases and evaporates. Stir in garlic and thyme; cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, stirring until the sauce thickens. Stir in heavy cream, salt, and pepper.
  5. Fold in the shredded chicken and frozen peas. Taste and adjust seasoning. Pour the entire filling mixture into the prepared casserole dish.
  6. Prepare Biscuit Dough: In a large bowl, whisk together 2 cups flour, baking powder, grated cheese, and parsley. Cut in the cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
  7. Pour in the buttermilk all at once. Mix quickly with a fork until just combined; do not overmix.
  8. Turn the shaggy dough onto a lightly floured surface. Pat it out to about 3/4 inch thickness. Cut into 9 or 12 squares or rounds. Arrange the biscuits snugly on top of the warm chicken filling.
  9. Brush the tops of the biscuits with the beaten egg wash. Bake for 35–40 minutes, or until the filling is bubbling and the biscuit tops are deeply golden brown and cooked through.
  10. Let the pie cool on a wire rack for at least 20 minutes before sealing tightly with a lid or foil for transport.