Chicken Pie With Biscuit Crust

* Exported from MasterCook *

CHICKEN PIE WITH BISCUIT CRUST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
4 c Chicken broth
3 Carrots, in 1/4-inch slices
3/4 lb Red potatoes, in 1/2-inch di
2 Celery, in 1/2-inch slices
2 1/2 c Cooked chicken, cubed
1 Onion, chopped
6 tb Unsalted butter
6 tb Flour
1/4 ts Thyme
1/4 ts Nutmeg
1/2 c Fresh parsley -- minced
-----BISCUIT CRUST-----
1 1/3 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts -Salt
2 tb Unsalted butter -- cubed
2 tb Shortening -- cut into bits
1/3 c Cheddar cheese, grated
1 Eg -- larg egg
1/3 c Buttermilk
-----EGG WASH-----
1 Egg yolk
1 tb Milk

In a saucepan bring broth to a boil. Add carrots,
potatoes, and celery, and simmer for 10-15 minutes, or
until veggies are tender. Transfer veggies to a bowl,
reserving the broth, and add the chicken to the bowl.
In another saucepan, cook the onion in the butter over
mod-low heat, stirring, until it is softened. Add
flour and cook the roux, stirring, for 3 minutes. Add
3 cups of broth in a stream, whisking. Bring mixture
to a boil, whisking. Add the thyme and simmer the
sauce, stirring occasionally, for 5 minutes. Stir in
nutmeg, parsley, and salt and pepper to taste. Pour
the sauce over the chicken and veggies. Stir the
mixture gently, until it is just combined. Transfer
the mixture to a 2-qt. baking dish. Into a bowl, sift
together the flour, baking powder, baking soda, and
salt. Add the butter and shortening and blend the
mixture until it resembles meal. Add the cheese and
toss. Break egg into a measuring cup and add
buttermilk to it so that the total volume is 1/2 cup.
Beat with a fork. Add to the flour mixture, stirring
until the mixture just forms dough. Gather dough into
a ball and, on a floured surface, pat it out 1/2-inch
thick. Cut as many rounds as possible using a 2-inch
fluted biscuit cutter, dipped in flour. Gather the
scraps and pat and cut again. Arrange the rounds on
the chicken mixture. Beat the egg yolk with the milk
and brush the tops of the biscuits with the wash.
Prick biscuits with a fork. Bake in the middle of a
preheated 450f oven for 15-25 minutes, or until
biscuits are puffed and golden, and the filling is
bubbling.



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