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1
For the chicken pot pie filling: Cut each of the mini potatoes in half and add to a small pot.
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2
Cover with water, and cook over high heat until the potatoes are fork tender.
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3
This should take about 10 minutes but will depend on the size of the potatoes.
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4
When they are fork tender, drain and set aside.
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5
In a large frying pan, melt the butter over medium-high heat.
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6
Add the onion, celery, carrots, and mushrooms.
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7
Cook, stirring occasionally, until the onions are translucent and the vegetables are slightly tender.
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8
Stir in the garlic and cook for an additional minute.
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9
Whisk in the chicken stock, sage, thyme, poultry seasoning, parsley, salt, pepper, peas, whipping cream, and 1/2 cup milk.
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10
Bring the mixture up to a boil.
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11
Reduce the heat and simmer for 6 7 minutes.
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12
Cut the potatoes into quarters and add them to the pan.
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13
Add the cooked chicken.
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14
In a small bowl, mix 1/4 cup milk with the cornstarch to make a slurry.
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15
Add the slurry to the pan and bring it back up to a boil.
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16
Stir constantly and simmer until the mixture thickens.
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17
Remove from the heat and place the filling into 6 to 8 individual serving size ramekins (depending on the size you have) or an 8x12 baking dish.
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18
For the black pepper biscuit crust: Add the lemon juice to the milk, stir, and set aside.
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19
In a bowl whisk together the flour, baking powder, pepper, salt, and parsley.
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20
Use a cheese grater to grate the butter into the flour mixture.
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21
You must work quickly before the butter softens.
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22
If it becomes too soft to grate, put the butter into the freezer for a few minutes before grating.
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23
Once the butter has been added, use a spoon to gently distribute it into the flour.
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24
Add the lemon juice/milk mixture and gently stir to combine it into the flour.
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25
Do not over mix.
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26
Turn the dough out onto a lightly floured surface and use your hands to shape it into a flattened disk shape.
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27
Use a rolling pin to roll the dough to 3/4 thick.
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28
Preheat the oven to 425 F.
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29
Cut out biscuits with a cookie cutter to fit the size of your ramekins.
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30
If youre using an 8x12 baking dish, cut enough biscuits to fit on top of the filling.
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31
Do not twist the cookie cutter when cutting out the biscuits.
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32
Instead, push the cutter straight down and then pull straight up.
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33
This will ensure that your biscuits rise up when baking.
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34
Use a pastry brush to brush the tops of the biscuits with melted butter, then sprinkle with additional coarsely ground black pepper.
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35
Bake for 20 minutes or until the biscuits are golden on top.
