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Chicken Pies with Biscuit Crust

"What is sauce for the goose may be sauce for the gander, but it
is not necessarily sauce for the chicken, the duck, the turkey or
the Guinea hen."
~ Alice B. Toklas

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Chicken Pies with Biscuit Crust
Gourmet Archives

3 cups chicken stock
3 carrots cut into 1/4-inch pieces
3/4 pound 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 tablespoons flour
1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
1/2 cup minced parsley
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons vegetable shortening
1/3 cup grated sharp Cheddar cheese
1 large egg
Approximately 1/3 cup buttermilk
1 large egg yolk
1 tablespoon milk

In a saucepan bring stock to a boil, add the carrots, potatoes, celery and
simmer the vegetables 10 minutes, or until tender. Transfer the vegetables
with a slotted spoon to a large bowl, reserving the stock, and add chicken
to bowl.
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 the 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.
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.
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 the scraps and pat dough out again in the same manner until there is a total of
24 biscuits. 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-degree
 F. oven 15 to 25 minutes or until biscuits are puffed and golden and filling
is bubbly. Serves 4.

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Gigi's Old-Fashioned Chicken and Dumplings
Lilli's Chicken Pot Pie
 

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