Chicken Pie With Biscuit Crust Recipe

The best delicious Chicken Pie With Biscuit Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Pie With Biscuit Crust recipe today!

Hello my friends, this Chicken Pie With Biscuit Crust recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Pie With Biscuit Crust is amazingly delicious, and addictive, everyone will be asking for more Chicken Pie With Biscuit Crust.

What Makes This Chicken Pie With Biscuit Crust Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Pie With Biscuit Crust.

Ready to make this Chicken Pie With Biscuit Crust Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

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

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

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.

a 1985

Leave a Reply

Your email address will not be published. Required fields are marked *