Foster's Market » Country Living in Good Company

I was thrilled when Country Living ^[1] wanted to include me in a story as one of “Seven of America”s best chefs

and their Moms.” Other chefs included are Lidia Bastianich ^[2], Frank Stitt ^[3], Nancy Silverton, ^[4] Suzanne Goin ^[5], Deborah Madison ^[6] and Rick Bayless ^[7]. You can”t ask for better company than that. We all share recipes that we learned from our Moms. So I would like to share mine with you for Mother”s Day. If you have a favorite, please share it with us.

Mom”s Best Recipes Seven of America”s best chefs open their family cookbooks to share favorite recipes passed down, with love, by their mothers.

Chicken Potpie

“My mom never used recipes,” says Sara Foster, author of The Foster”s Market Cookbook. “After I moved away, she”d talk me through the steps on the phone, saying things like, “Add flour until it looks like the right consistency.” She still cooks by memory today.”

Recipe: Chicken Potpie ^[8]

Chicken Potpie

From Country Living ^[1]
This recipe has been tested by Country Living

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

Ingredients

1 (4- 4 1/2 pound) online slots ^[9] 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.