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.
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.
Yields
4 Servings
Leave a Reply