1
Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
2
Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
3
Preheat the oven to 375.
4
Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
5
Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
6
Toss in the herbs and add 1-1/4 cup buttermilk.
7
Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
8
Form into a ball, wrap in plastic wrap, and refrigerate until needed.
9
Set the chicken aside to cool until cool enough to handle.
10
Reserve 5 cups of the poaching liquid.
11
Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
12
Cook about 10 minutes, or until light brown.
13
Add the flour and cook until light brown, about 3 minutes, stirring constantly.
14
Whisk in the reserved broth, 1 cup at a time.
15
Continue whisking and bring to a low boil.
16
Add the peas, sage, and salt and pepper.
17
Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
18
Remove the skin from the chicken and discard.
19
Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
20
Pour the vegetable mixture into a 9x13-inch baking dish.
21
Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
22
Beat together the egg and milk; brush over the biscuits.
23
Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

Source: food.com

Original recipe ↗

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