Country Living in Good Company

This comforting dish is filled with mushrooms, carrots, and peas and topped with flaky biscuits.

Ingredients

1 (4- 4 1/2 pound) online slots chicken

12 Fosters Herb Biscuits, uncooked

6 Tablespoon(s) Butter

4 Carrots, peeled and chopped

4 Celery Ribs, Chopped

8 Ounce(s) Fresh button mushrooms, thinly sliced

1/4 Cup (s) all -purpose flour

1 Box(s) (10 ounces) frozen green peas

1 Tablespoon(s) Fresh sage, chopped

Salt and freshly ground pepper, to taste

1 Egg

2 Tablespoon(s) Milk

1. Place chicken in a large pot and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until meat is fully cooked, about 45 minutes. Meanwhile, prepare biscuits and set aside.
2. Remove chicken from pot and reserve 5 cups cooking liquid. When chicken is cool enough to handle, pull off meat in large chunks. Set aside.
3. Preheat oven to 375 degrees F. Melt butter in a large skillet over medium-high heat and add carrots, celery, and mushrooms. Sauté, stirring frequently, about 10 minutes. Add flour and cook, while stirring, until flour is light brown, 3 to 4 minutes. Slowly whisk in reserved cooking liquid and bring to a low boil while whisking. Add peas and sage. Season with salt and pepper, reduce heat, and simmer, stirring occasionally, until thick, 10 to 15 minutes.
4. Add chicken meat, remove from heat, and transfer mixture into a 9- by 13-inch baking dish. Top with biscuits. Beat egg and milk together and lightly brush over biscuits. Bake potpie until biscuits are golden brown and chicken mixture is bubbling around edges, 25 to 30 minutes. Serve immediately.