Biscuit-Topped Chicken Mini Pies
Source of Recipe
CD Kitchen
List of Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, cut up
3/4 cup buttermilk
1 tablespoon vegetable oil
3 medium carrots, peeled and sliced
1 medium onion, diced
2 celery ribs, sliced
1/2 pound mushrooms, sliced
3 cups cooked shredded chicken
3 tablespoons butter
1/2 cup all-purpose flour
2-1/4 cups chicken broth
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 cup frozen peas, thawed
Recipe
1. Make biscuits: In a large bowl, combine flour, baking powder, baking
Soda, and salt. Cut in butter with two forks until mixture resembles
Coarse crumbs. Stir in buttermilk until dough comes together. On a
Lightly floured surface, roll dough out to 3/4-inch-thick, then cut with
A 3-inch-round biscuit or cookie cutter, re-rolling scraps to make 6
Biscuits. Cover with plastic wrap and refrigerate until needed.
2. Make filling: Heat oven to 400 degree F. In a large nonstick skillet
Heat 1-1/2 teaspoons oil over medium heat. Add carrots, onion, and
Celery, and cook 6 to 8 minutes, stirring frequently, until vegetables
Are just tender. Transfer to a bowl. Add remaining oil to skillet. Cook
Mushrooms, stirring frequently, 3 to 5 minutes or until liquid has
Evaporated. Stir in onion mixture and chicken. Remove from heat and set
Aside.
3. Melt butter in a medium saucepan over medium heat. Add flour; cook,
Stirring 30 seconds (mixture will be quite stiff). Stir in broth, milk,
Salt, pepper, thyme, and sage. Let simmer 1 minute, stirring constantly
With a whisk. Add sauce to skillet and stir in peas. Divide filling
Among six 1-cup ramekins and place on a jelly roll pan. Top watch with a
Biscuit. Bake until biscuits are golden and filling is hot and bubbly,
25 to 30 minutes. Let cool 15 minutes before serving. Makes 6 servings.
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