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Chicken Pie w/ Biscuit Top

Source of Recipe


My version of a Bon Appetit recipe



List of Ingredients



• FILLING:
  
• The chicken + 4 c. stock from my recipe for poached chicken and stock
  
• 3 carrots, cut into ¼” slices
  
• 1 lb. red potatoes, cubed
  
• 2 large ribs celery, cut into ½” pieces
  
• 1 onion, chopped
  
• 1 c. peas
  
• 6 T. sweet butter
  
• 6 T. flour
  
• ¼ t. dried thyme, crumbled
  
• ¼ t. grated nutmeg
  
• ½ c. minced fresh parsley leaves
  
• salt and pepper, to taste
  
• TOPPING:
  
• 1 recipe of my Easy Buttermilk Biscuits + ¼ c. fresh parsley and 1/3 c. grated sharp Cheddar, uncooked
  
• an egg wash make by beating 1 large egg yolk with 1 T. milk
  






Instructions



1. Preheat the oven to 450 degrees.
   
   
2. Pull or cut the chicken into bite-sized pieces.
   
   
3. Cook the carrots and potatoes in separate pans until just fork tender. Add to the chicken. Set aside.
   
   
4. Sauté onions and celery in butter in a skillet over medium-low heat until softened. Add the flour, and cook the roux, stirring for about 5 minutes. Add three cups of the stock, reserving any remaining for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and the salt and pepper to taste, pour the sauce over the chicken mixture. Add the peas and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish.
   
   
5. Make the biscuits and arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork.
   
   
6. Bake the pie in the middle of the oven for 15 – 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
   
   






Final Comments


Serves 6 – 8.

You can make the filling one day ahead and keep refrigerated. Bring the mixture to room temperature before continuing with the topping.