This Recipe was created and cooked by the Lovely Karensa Newman of FancyFunk so make sure to give her some love.

About the music: Chicken Pot Pie is a comfort dish, no question about it. In an attempt to branch our genre roots a little further out into the world we thought that some nice bluegrass would go well with this dish. Bluegrass is the kind of music that makes you want to be dancing around a campfire with your friends. Its the kind of music that makes you wish you had a piece of straw to chew on while buttoning up your overalls. Its the kind of music that makes you want to cook chicken pot pie. We have included some classics and some songs you probably have never heard of. There are bands that reside in Colorado (yonder Mountain String Band) and some all the way out in New Jersey (Railroad Earth). But the thing about bluegrass is where you come from doesn’t matter as long as you can play a mean banjo. Enjoy.

Serves: 8

Prep Time:

Ingredients for Buttermilk Biscuits:

1 ½ cups all purpose flour

1 ½ cups whole wheat pastry flour

3 tsp baking powder

¾ tsp baking soda

1 ½ tsp sugar

¾ tsp salt

6 tbsp unsalted butter, cut into ¼ inch cubes

1 ¼ cup buttermilk (can add more if dough is dry—add a tbsp at a time)

Directions for Biscuits:

Combine flour, baking powder, baking soda, salt and sugar in a large bowl. With two eating knives cut the butter into the dry ingredients. You will be left with some larger butter clumps but try and cut these with the knife.

Pour buttermilk into dry mixture and mix with a fork or your hands. Here is where you add more buttermilk (1 T at a time) if the dough is too dry—don’t worry you will know

Clean a space on your counter and make sure it is clean! Flour the newly cleaned surface and roll the dough together into a ball with floured hands. Roll the dough out to a ¾ inch thickness and cut out shapes with a variety of Christmas cookie cutters.

Transfer biscuits to a parchment-lines baking sheet and chill for as long as you can.

Ingredients for Chicken Pot Pie Filling:

3 tbsp vegetable oil

2 large onion, chopped

6 medium carrots, peeled and diced

4 celery stalks, diced

Salt and pepper

8 tbsp butter

1 cup flour

3 cups milk (I used 2%)

4 ¾ cups low-sodium chicken broth

1 tsp fresh thyme

6 tbsp dry sherry

6-7 cups chicken, cooked and shredded

1 ½ cups peas (I used frozen peas)

6 tbsp minced fresh parsley

Directions for filling:

Preheat oven to 400 degrees F.

Heat a large pot over medium/high heat and then add oil. Sauté onions, carrots and celery until tender. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the cooked and shredded chicken; set aside

Reduce heat to medium and add butter. When melted, add flour, stirring constantly for 1 minute. Whisk milk, chicken broth, and thyme. Allow sauce to come to a simmer and let it thicken for 2 minutes. Add Sherry and season with salt and pepper.

Turn off heat and transfer vegetables/chicken mixture to pot, stirring until ingredients are combined. Add peas and parsley. If filling is too thick (you’ll know), stir in extra chicken broth, about 1/4 cup at a time.

Poor filling into a 12×16 inch baking dish and bake for 20 minutes. Top fillings with uncooked homemade biscuits. Bake for an additional 12 minutes or until biscuits are golden brown and filling is bubbling. Cool for 5 minutes before serving.