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Ingredients

• 2 1/2 cups reduced-sodium chicken stock
• 3 carrots, peeled and finely chopped
• 2 medium Yukon Gold potatoes, peeled and finely chopped
• 1 stalk celery, finely chopped
• 4 tablespoons salted butter
• 1 medium onion, finely chopped
• 12 small cremini or button mushrooms, finely chopped
• 1 teaspoon chopped fresh thyme
• 5 tablespoons plus 2 cups flour
• 1 cup milk
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• Freshly ground black pepper
• 2 teaspoons finely chopped flat-leaf parsley
• 2 1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (see Notes)
• 1/4 cup frozen sweet peas
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 5 tablespoons cold unsalted butter, cubed
• 1/2 cup grated sharp cheddar cheese
• 2 teaspoons minced fresh sage
• 1 egg
• 1/2 cup plus 2 tbsp. well-shaken buttermilk
• Egg wash (1 egg yolk whisked with 1 tbsp. milk)

Description

For A Grown-up Take On This Childhood Favorite, We Dropped The Traditional Pastry Crust In Favor Of A No-fuss Biscuit Topping, Then Added Cremini Mushrooms And Fresh Thyme To The Filling For A Little Earthiness. Prep And Cook Time: 1 Hour, 45 Minutes. Not

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