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1
Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
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2
Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
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3
Preheat the oven to 375.
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4
Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
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5
Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
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6
Toss in the herbs and add 1-1/4 cup buttermilk.
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7
Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
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8
Form into a ball, wrap in plastic wrap, and refrigerate until needed.
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9
Set the chicken aside to cool until cool enough to handle.
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10
Reserve 5 cups of the poaching liquid.
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11
Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
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12
Cook about 10 minutes, or until light brown.
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13
Add the flour and cook until light brown, about 3 minutes, stirring constantly.
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14
Whisk in the reserved broth, 1 cup at a time.
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15
Continue whisking and bring to a low boil.
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16
Add the peas, sage, and salt and pepper.
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17
Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
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18
Remove the skin from the chicken and discard.
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19
Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
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20
Pour the vegetable mixture into a 9x13-inch baking dish.
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21
Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
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22
Beat together the egg and milk; brush over the biscuits.
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23
Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.
