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1
Melt the butter on the stovetop in a Dutch oven or other oven-safe saute pan with high sides.
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2
Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.
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3
Add the flour, stirring for 1 to 2 minutes to lightly brown it.
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4
Whisk the chicken stock into the pan.
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5
When it starts to thicken, whisk in the milk.
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6
Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes.
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7
Add salt and pepper to taste.
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8
Remove the pan from the stove top and heat the oven to 375F Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl.
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9
Add the butter and use your fingertips to rub it into the dry ingredients.
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10
Add the milk and stir briskly, just until the dough pulls together.
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11
Flour your work surface and turn the dough onto it.
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12
Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick.
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13
Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling.
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14
(You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.
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15
).
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16
Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes.
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17
Then let it cool for 5 to 10 minutes before serving it.
