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Chicken Pies with Biscuit Crust

Source of Recipe


Gourmet






List of Ingredients



• 3 cups chicken stock
  
• 3 carrots, cut into 1/4-inch pieces
  
• 3/4 lb. red potatoes, quartered and cut into 1/2-inch pieces
  
• 2 stalks celery, cut into 1/2-inch slices
  
• 2-1/2 cups cubed cooked chicken
  
• 1 onion, chopped
  
• 1/4 cup unsalted butter
  
• 4 Tbsp flour
  
• 1/4 tsp dried thyme
  
• 1/4 tsp freshly grated nutmeg
  
• 1/2 cup minced parsley
  
• .
  
• -- Biscuit Crust --
  
• 1-1/3 cups flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 3/4 tsp salt
  
• 2 Tbsp cold unsalted butter
  
• 2 Tbsp vegetable shortening
  
• 1/3 cup grated sharp Cheddar cheese
  
• 1 large egg
  
• Approximately 1/3 cup buttermilk
  
• 1 large egg yolk
  
• 1 Tbsp milk
  






Instructions



1. In a saucepan, bring stock to a boil; add carrots, potatoes and celery, and simmer the vegetables 10 minutes or until tender. Transfer vegetables with a slotted spoon to a large bowl, reserving the stock, and add chicken to bowl.
   
   
2. In a heavy saucepan, cook the onion in the 1/4 cup butter over moderately low heat, stirring, until softened. Add the 4 tablespoons flour and cook the roux, stirring, for 3 minutes. Add 2 cups reserved stock in a stream, whisking, and bring mixture to a boil. Add thyme and simmer the sauce, stirring, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste. Pour sauce over chicken mixture and stir gently to combine. Divide filling among 2-cup individual shallow baking dishes, or transfer all of it to a 2-quart shallow baking dish.
   
   
3. Into a bowl sift together the flour, baking powder, soda and salt. Add the 2 tablespoons butter and the shortening and blend mixture until it resembles meal. Add the Cheddar and toss mixture to combine it.
   
   
4. Into a liquid measuring cup, break the whole egg; add enough buttermilk to measure a total of 1/2 cup and beat mixture with a fork. Add egg mixture to flour mixture, stirring, until mixture just forms dough; gather dough into a ball and pat it out 1/2-inch thick on a floured surface. With a 1-1/2-inch round cutter dipped in flour, cut out as many rounds as possible. Gather scraps and pat dough out again in the same manner until there is a total of 24 biscuits.
   
   
5. Divide biscuits among the individual pies, or arrange them all on large pie. In a small bowl, beat egg yolk with milk; brush tops of biscuits with egg wash, and prick biscuits with a fork. Bake pies in a preheated 450� F oven 15 to 25 minutes, or until biscuits are puffed and golden and filling is bubbly.
   
   Serves 4