Ingredients:

4 lbs. chicken breast with skin and bone
6 cups homemade chicken stock
3 large carrots, peeled and diced into 1/2-inch pieces
2 large Spanish onions, diced into 1/2-inch pieces
1 lb. russet potatoes, peeled and diced into 1/2-inch pieces
4 ribs celery, cleaned and diced into 1/2-inch pieces
1/4-cup butter (1/2 stick)
8 oz. mushrooms, any variety
2 large cloves garlic, minced
2 Tbs. fresh chopped thyme
1/2-cup all-purpose flour
1/2-cup dry white wine
1/2-cup whipping cream
salt and pepper to taste
buttermilk biscuit dough or store-bought puff pastry

Instructions:

1. Butter a 4-quart oval baking dish or eight individual dishes.
   
2. Place chicken breast in heavy, large stockpot. Add just enough broth to cover chicken. Bring to a boil; reduce heat to low.
   
3. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
   
4. In another pot, melt butter and sauté garlic, thyme, mushrooms, onion, carrots, and celery until the onions are translucent.
   
5. Add flour and cook, stirring for 2 minutes.
   
6. Stir in white wine and 4 cups chicken stock.
   
7. Bring mixture to a boil and simmer until vegetables are tender.
   
8. While this is cooking over a medium heat, remove skin and bones from chicken breasts. Cut meat into 1/2-inch pieces and add to pot pie filling.
   
9. Season with salt and pepper. Add heavy cream at the end. Pour mixture into prepared dish. Cool for 45 minutes. Filling can be made one day ahead. Cover and refrigerate.
   
10. Preheat oven to 400F.
    
11. Make your favorite buttermilk biscuit dough or use store-bought puff pastry. Roll out to 1/4-inch thick. Flip onto the baking dish. Trim dough overhang; tuck remaining dough edge inside dish.
    
12. Brush top with a beaten egg mixed with a little water and cut slits in crust to allow steam to escape.
    
13. Bake on a cookie sheet in the middle of oven for 50 minutes or until crust is golden and gravy is bubbling. Let stand 10 minutes before serving.