CRUST CHICKEN PIE
Printed from COOKS.COM
3-4 cups chicken broth3 large potatoes, quartered3 carrots, sliced2 stalks celery. sliced3 cups cooked chicken, cubed1 3-4 lb chicken1 sweet onion, chopped1 tablespoon olive oil3/4 stick sweet unsalted butter1/3 cup flour1/4 teaspoon thyme1/4 teaspoon sage or bell seasoning1/8 teaspoon nutmeg1/4 cup minced fresh parsley leaves5 cloves fresh garlic, chopped
BISCUIT DOUGH FOR THE CRUST:
1 1/3 cup flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/3 cup buttermilk1/2 teaspoon salt5 tablespoons butter, sliced thin1/3 cup sharp cheddar, grated1 egg
In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.
For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.
It’s important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.
Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.
Bake at 425 degrees F for approximately 20-25 minutes or until golden brown.
Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry.
Submitted by: CM