Chicken Pie with Biscuit Crust
Title: Chicken Pie with Biscuit Crust
Categories: Chicken, Fresh herbs
Yield: 4 servings
----------------------------------FILLING----------------------------------
4 c Chicken Broth
6 tb Unsalted Butter
3 Carrots, In 1/4" Slices
6
tb Flour
3/4 lb Red Potatoes, In 1/2" Dice
1/4 ts Thyme
2 Celery, In
1/2" Slices
1/4 ts Nutmeg
2 1/2 c Cooked Chicken, Cubed
1/2 c Fresh
Parsley, Minced
1 Onion, Chopped
-------------------------------BISCUIT
CRUST-------------------------------
1 1/3 c Flour
2 tb Shortening, Cut
In Bits
1 1/2 ts Baking Powder
1/3 c Cheddar Cheese, Grated
1/2 ts
Baking Soda
1 Large Egg
1/2 ts Salt
1/3 c Buttermilk
2 tb
Unsalted Butter, Cut In Bits
----------------------------------EGG
WASH----------------------------------
1 Large Egg Yolk
1 tb Milk
In a saucepan bring broth to a boil. Add carrots,
potatoes, and celery. Simmer for 10-15 minutes, or until vegetables are tender.
Transfer the vegetables to a bowl, reserving the broth, and add the chicken to
the bowl. In another saucepan, cook the onion in the butter over medium-
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, all the while whisking. Bring
mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring
occasionally, for 5 minutes. Stir in nutmeg, parsley, salt and pepper to
taste. Pour the sauce over the chicken and vegetables. Stir the mixture
gently, until it is just combined. Transfer the mixture to a 2 quart
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 450øF oven for 15-25 minutes, or
until biscuits are puffed and golden, and the filling is bubbling.