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Chicken Pies with Biscuit Crust

 

 

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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.


Featured Archive Recipes:
Chicken and Green Onion Cobbler
Emeril's Spicy Chicken and Dumplings
Gigi's Old-Fashioned Chicken and Dumplings
Lilli's Chicken Pot Pie

 

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