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  • 1985 Chicken Pie With Biscuit Crust

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    1985 Chicken Pie With Biscuit Crust
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 c. chicken broth
    • 3 x carrots cut crosswise into 1/4-inch slices
    • 3/4 lb red potatoes quartered lengthwise and cut crosswise into 1/2-inch pcs
    • 2 lrg ribs celery cut crosswise into 1/2-inch pcs
    • 21/2 c. cubed cooked chicken (the meat from a 3-lb. chicken)
    • 1 x onion minced
    • 3/4 stk unsalted butter (6 Tbsp.)
    • 6 Tbsp. all-purpose flour
    • 1/4 tsp dry thyme crumbled
    • 1/4 tsp freshly grated nutmeg or possibly to taste
    • 1/2 c. chopped fresh parsley leaves
    • 11/3 c. all-purpose flour
    • 11/2 tsp double-acting baking pwdr
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 Tbsp. cool unsalted butter cut into bits
    • 2 Tbsp. cool vegetable shortening cut into bits
    • 1/3 c. grated sharp Cheddar
    • 1 lrg egg
    • 1/3 c. buttermilk about
    • an egg wash made by beating 1 large egg yolk with 1 Tbsp. lowfat milk

    Directions

    1. Make the filling:In a saucepan bring the broth to a boil, add in the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 min, or possibly till they are tender. Transfer the vegetables with a slotted
    2. spoon to a large bowl, reserving the broth, and add in the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, till it is softened, add in the flour, and cook the roux, stirring, for 3 min. Add in 3 c. of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring
    3. the mix to a boil, whisking. Add in the thyme and simmer the sauce, stirring occasionally, for 5 min. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mix, and stir the mix gently till it is just combined. Transfer the mix to a 2-qt shallow baking dish or possibly divide it among four 2-c. shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mix to room temperature before continuing with the recipe.
    4. Make the biscuit crust:Into a bowl sift together the flour, the baking pwdr, the baking soda, and the salt, add in the butter and the shortening, and blend the mix till it resembles meal. Add in the Cheddar and toss the mix. Into a liquid measuring c. break the egg, add in sufficient of the buttermilk to measure a total of 1/2 c., and beat the mix with a fork. Add in the egg
    5. mix to the flour mix, stirring till the mix just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
    6. Arrange the rounds on the chicken mix, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450F. oven for 15 to 25 min, or possibly till the biscuits are puffed and golden brown and the filling is bubbling.
    7. Serves 4.

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