Recipe - Chicken Pie With Biscuit Crust

FILLING
4 cup Chicken broth
3 Carrots, in 1/4inch slices
Three fourths pound Red potatoes, in 1/2inch di
2 Celery, in 1/2inch slices
2 One half cup Cooked chicken, cubed
1 Onion, chopped
6 tablespoon Unsalted butter
6 tablespoon Flour
One fourth teaspoon Thyme
One fourth teaspoon Nutmeg
One half cup Fresh parsley; minced

BISCUIT CRUST
1 1/3 cup Flour
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 tablespoon Unsalted butter; cubed
2 tablespoon Shortening; cut into bits
1/3 cup Cheddar cheese, grated
1 Eg; larg egg
1/3 cup Buttermilk

EGG WASH
1 Egg yolk
1 tablespoon Milk

In a saucepan bring broth to a boil. Add carrots, potatoes, and celery,
and simmer for 1015 minutes, or until veggies are tender. Transfer veggies
to a bowl, reserving the broth, and add the chicken to the bowl. In another
saucepan, cook the onion in the butter over modlow heat, stirring, until
it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3
cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add
the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir
in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the
chicken and veggies. Stir the mixture gently, until it is just combined.
Transfer the mixture to a 2qt. baking dish. Into a bowl, sift together the
flour, baking powder, baking soda, and salt. Add the butter and shortening
and blend the mixture until it resembles meal. Add the cheese and toss.
Break egg into a measuring cup and add buttermilk to it so that the total
volume is One half cup. Beat with a fork. Add to the flour mixture, stirring
until the mixture just forms dough. Gather dough into a ball and, on a
floured surface, pat it out 1/2inch thick. Cut as many rounds as possible
using a 2inch fluted biscuit cutter, dipped in flour. Gather the scraps
and pat and cut again. Arrange the rounds on the chicken mixture. Beat the
egg yolk with the milk and brush the tops of the biscuits with the wash.
Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for
1525 minutes, or until biscuits are puffed and golden, and the filling is
bubbling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini