Chicken Pot Pie Cobbler with Brown Butter and Sage

Brown butter + sage= heaven. Chicken pot pie + flaky biscuits= heaven. So, this recipe is basically a gift from Mr. Jesus himself. I love chicken pot pie but sometimes I am just not in the mood to make a pie crust and go through all of that. Using store bought biscuits and just layering them on top makes this SOOO easy and delicious and you will never make a pie crust for a pot pie ever AGAIN!

what you need:

• 2 shallots, chopped finely
• 2 tablespoons fresh sage, chopped finely
• 2 teaspoons minced garlic
• 1 stick + 3 tablespoons unsalted butter
• 1/3 cup flour
• 4 cups chicken broth
• 1/2 cup milk
• 1/2 cup white wine I used chardonnay
• 1/4 teaspoon cayenne pepper
• Pinch nutmeg
• 2 teaspoons dried thyme
• 1+ teaspoon salt
• 2 teaspoons pepper
• 2 chicken bouillon cubes
• 1-16oz bag of frozen veggies the pea, carrot, green bean variety!
• 1 cup frozen pearl onions
• 4 cups shredded chicken, I used pre-shredded rotisserie chicken
• 1-16.3 oz package of storebought flaky buttered biscuits I used Pillsbury Grands

what you need to do:

• Preheat oven to 350 degrees and put a 11×13 casserole dish on a cookie sheet and set aside.
• In a LARGE nonstick pan, melt 1 stick of butter over medium-high heat. To brown it, you let it foam up and swirl the pan every few seconds or so. It will start to get toasty and fragrant. Watch it very carefully as the brown bits begin to form in the bottom of the pan. Continue to swirl around. When the bits are SLIGHTLY tanned, add in the chopped sage and stir. Once the bits on the bottom turn light brown, remove the pan from the heat and pour the butter and sage into a small bowl.
• Reserve 2 tablespoons of the browned butter and thyme and place in a separate bowl.
• Return the pan to low heat and add the separate 3 tablespoons butter to the pan and melt. Once melted, add the shallots and cook 2 – 3 minutes, until softened and fragrant. Add the garlic and cook an additional 1 – 2 minutes.
• Add the flour and whisk, it will form a paste but we need this to thicken our sauce. Cook until the paste turns a golden brown, making sure to stir frequently. Make sure to coat every bit of flour, you do not want any white remaining at all.
• Whisk in the white wine and chicken broth, breaking up the paste and getting it incorporated into the liquid and creating a roux. Once it is smooth, bring to a boil and then let it simmer for about 4-5 minutes, which will cook down the wine. Stir it frequently.
• Add in the milk and whisk to incorporate. Add in the chicken bouillon, cayenne, nutmeg, thyme, pepper, and 1 teaspoon salt. Stir well to combine. Taste the liquid and adjust the salt as necessary.
• Add the browned butter and thyme, making sure to keep the reserved two tablespoons separate, that will be used later. Stir well to combine.
• Add in the frozen veggies and pearled onions and stir to combine. Let simmer for about 8 – 10 minutes. The frozen veggies will cook fairly quickly but need to the pearled onions to soften up a bit. Once you can pierce the onions with a fork, add in the shredded chicken and stir to combine.
• Pour the entirety of the mixture into the bottom of your casserole dish. Smooth out to even the top.
• Take your biscuits and cut each one in half. You can also just peel them apart! Layer the biscuits on the top of the filling. You can totally overlap a few if you want, as I did.
• Brush the tops of the biscuits with the 2 tablespoons of reserved browned butter and sage. If you have extra sage leaves, place a few on the tops of the biscuits.
• Place in a preheated oven and bake for 25 – 30 minutes, or until the tops of the biscuits are perfectly golden brown.
• Remove from the oven and let cool about 10 minutes before serving!