Chicken pie with biscuit crust Recipe

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Chicken pie with biscuit crust

Artist:	_	Yield:	4
Categories:	Bakery, Chicken, Muffins & Biscuits, Poultry, Tarts & Pies	Rating:	0
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Ingredients:

		Filling:
4	cup	Chicken broth
3		Carrots, in ?inch slices
3/4	lbs	Red potatoes, in ?inch di
		-e
2		Celery, in ?inch slices
2 1/2	cup	Cooked chicken, cubed
1		Onion, chopped
6	tbsp	Unsalted butter
6	tbsp	Flour
1/4	tsp	Thyme
1/4	tsp	Nutmeg
1/2	cup	Fresh parsley, minced
		Biscuit crust:
1 1/3	cup	Flour
1 1/2	tsp	Baking powder
1/2	tsp	Baking soda
1/2	tsp	Salt
2	tbsp	Unsalted butter, cut into bi
		-s
2	tbsp	Shortening, cut into bits
1/3	cup	Cheddar cheese, grated
1	large	Egg
1/3	cup	Buttermilk
		Egg wash:
1	large	Egg yolk
1	tbsp	Milk

Procedures:

1	In a saucepan bring broth to a boil.
2	Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender.
3	Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl.
4	In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened.
5	Add flour and cook the roux, stirring, for 3 minutes.
6	Add 3 cups of broth in a stream, whisking.
7	Bring mixture to a boil, whisking.
8	Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes.
9	Stir in nutmeg, parsley, and salt and pepper to taste.
10	Pour the sauce over the chicken and veggies.
11	Stir the mixture gently, until it is just combined.
12	Transfer the mixture to a 2-qt.
13	Baking dish.
14	into a bowl, sift together the flour, baking powder, baking soda, and salt.
15	Add the butter and shortening and blend the mixture until it resembles meal.
16	Add the cheese and toss.
17	Break egg into a measuring cup and add buttermilk to it so that the total volume is ?cup.
18	Beat with a fork.
19	Add to the flour mixture, stirring until the mixture just forms dough.
20	Gather dough into a ball and, on a floured surface, pat it out ?inch thick.
21	Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour.
22	Gather the scraps and pat and cut again.
23	arrange the rounds on the chicken mixture.
24	Beat the egg yolk with the milk and brush the tops of the biscuits with the wash.
25	Prick biscuits with a fork.
26	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.
27	a 1985 gourmet mag. favorite