Chardonnay – Chicken Pot Pie with Sage Biscuit Topping

Recipe Date: May 13, 2020
Difficulty: Easy
Measurements: Imperial (US)

This dish is undoubtedly hearty and rich.  The richness of Chardonnay has enough breadth to stand up to it.  A balanced Chardonnay  has enough acidity to cut through it and maintain the enjoyment as you work through your serving.  Our Chardonnay has a kiss of oak, which creates its own savory profile to play off of both the chicken and the sage biscuit.

Courtesy of the SF Junior League Cookbook


  • Olive oil
  • 1 large yellow onion, chopped
  • 1 leek, white part only, chopped
  • 4 boneless, skinless chicken breasts cubed
  • 4 boneless, skinless chicken thighs cubed
  • 5 ounces mushrooms, chopped
  • 3 cloves garlic, minced
  • 1/4 cup white wine
  • 4 cups chicken stock
  • 2 cups 1‐inch cubed potatoes
  • 2 carrots, peeled and cut into diagonal slices
  • 2 teaspoons dried thyme (or 2 tablespoons minced fresh thyme)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 cups frozen peas
  • 4 tablespoons unsalted butter
  • 1/4 cup unbleached all‐purpose flour
  • 1 cup half‐and‐half
  • 2 cups unbleached all‐purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • ½ cup unsalted butter, cold and cubed
  • 2 teaspoons dried rubbed sage (or 2 tablespoons minced fresh sage)
  • 3/4 cup buttermilk




In a Dutch oven over medium‐high heat, heat the oil and sauté the onion and leek for 5 minutes, or until lightly browned.  Add the chicken pieces and cook for 5 minutes, or until lightly browned.  Add mushrooms and cook for 3 minutes.  Add the garlic and cook for 1 minute.  Add the wine and cook for 2 minutes.  Add the stock or broth, potatoes, carrots, thyme, salt and pepper and cook for 10 minutes, or until the potatoes can be easily pierced with a knife.  Add the peas and remove from heat.  In a small saucepan, melt the butter over medium‐high heat. Whisk in the flour and cook, whisking constantly, until the mixture begins to bubble, about 1 minute.  Add the half‐and‐half, salt, and pepper and whisk until the mixture begins to bubble.  Cook for 2 minutes, whisking constantly.  Gently stir the white sauce into the chicken mixture until blended.  Taste for seasoning.

Preheat oven to 400 degrees.



In a food processor, combine the flour, salt, baking powder, baking soda, butter, and sage and pulse until the mixture resembles course meal. Add the buttermilk and pulse until the dough starts to come together. To make by hand, combine the dry ingredients in a bowl and cut in the butter with a pastry cutter or two knives until the mixture resembles a course meal. Stir in the buttermilk with a fork until the ingredients are moistened.



With your hands, gather dough and roughly shape the dough to fit the top of the Dutch oven. Place on top of chicken mixture in the pan you used to cook the chicken and vegetables. Don’t worry about making the dough smooth.

Bake for 20 to 30 minutes, or until the top is golden brown. Serve.