0 recipes from contoocook and beyond


For the filling: 3 cups chicken stock or canned broth
3 carrots, cut crosswise into l/4″ pieces
2 stalks celery, cut crosswise into l/2″ pieces
2-l/2 cups cubed cooked chicken (meat from a 3-lb. roaster)
l onion, chopped -3/4 lb. red potatoes, peeled, quartered and cut
l/2 stick butter into l/2″ pieces
4 tablespoons flour
l/4 tsp. dried thyme
l/2 cup minced fresh parsley leaves
For the buscuit crust: l-l/3 cups all purpose flour
l-l/2 tsp. baking powder
l/2 tsp. baking soda
3/4 tsp. salt
2 tbsps. cold butter, cut into bits
2 tbsps. cold vegetable shortening, cut into bites
l/3 cup grtated sharp Cheddar cheese
l large whole egg
l/3 cup butter milk
l large egg yolk
l tbsps. milk
Make the filling: In a saucepan bring stock to a boil, add carrots,
potatoes & celery and simmer the veggies for l0 mins. or till tender
Transfer the veggies with a slotted spoon to large bowl,reserving
the stock, & add chicken to bowl. In heavy saucepan cook onion in
the butter over mod-low heat, stirring, until softened, add the flou
and cook the roux, stirring, for 3 mins. Add two cups of reserved
stock in a stream, whisking, reserving the remaining stock for other
use, & bring the mixture to a boil, whisking. Add the thyme & simmer
the sauce, stirring, for 5 mins. Stir in parsley, s&p to taste, pour
the sauce over chicken mixture and stir mixture gently to combine it
Transfer to 2-qt. shallow dish. The filling may be made l day ahead
& kept covered & chilled. Let filling stand for l hr. at room temp.
before baking.
Make the Biscuit Crust: Ino a bowl sift together flour, baking soda,
baking powder & salt & add the butter & shortening & blend until it
resembles meal. Add cheddar & toss mixture to combine it. Into a
liquid measuring cup, break the whole egg, add enough buttermilk to
measure a total of l/2 cup, & beat mixture with a fork. Add egg mix-
ture to flour mixture, stirring until it just forms a dough, gather
the dough into a ball & pat out to l/2″ thick on floured surface.
Cut with l-l/2″ cutter dipped in flour about 24 rounds or more. Put
biscuits on top of pie.In cup beat egg yollk with milk & brush tops
of biscuits with egg wash & prick surfaces with fork. Bake pie in
450 oven for l5-25 mins. or until biscuits are puffed & golden and
the filling is bubbling.
Serves 4 to 6 THE SPICES FOR THIS SHOULD BE ABOUT 3/4 tbsps. THYME, SAGE AND ROSEMARY111111111111111111

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