Thanks NLB, by way of Pat No Cal posting. smileys/smile.gif
My only notes are that I would use 4 cups of broth next time. I used individual bowls and thought it they were a bit dry.
Chicken Pies with Cheddar Biscuit Crust
For the filling:
cheating here and using two 14 1/2 oz cans fat free chicken broth when recipe says 3 cups chicken stock on page 119
3 carrots, cut crosswise into 1/4 inch pieces
3/4 lb red potatoes, quartered and cut crosswise into 1/2 inch
pieces
2 stalks celery, cut crosswise into 1/2 inch pieces
2 1/2 c cubed cooked chicken (the meat from a 3 pound
chicken), but I use 3 cups
1 onion, chopped and divided
1/2 stick (1/4 c) unsalted butter) I use salted
4 T flour
1 T sherry
1/4 t dried thyme, crumbled, I use more
1/4 t freshly grated nutmeg, or to taste
1/2 c parsley, minced
For the biscuit crust
1 1/3 c flour
1 1/2 t double acting baking powder
1/2 t baking soda
3/4 t salt
2 T cold unsalted butter, cut into bits, I use salted
2 T cold vegetable shortening, cut into bits
1/3 c grated sharp Cheddar (the secret ingredient)
1 large whole egg
about 1/3 c buttermilk or 1 T dried buttermilk powder dissolved
in 1/3 c water
l large egg yolk
1 T milk
Make the filling: In a medium saucepan bring the stock to a boil, add the carrots, potatoes, celery and simmer the vegetables for 10 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the stock, and add the chicken to the bowl. In a heavy saucepan cook the onion in butter over moderately low heat, stirring, until softened, add the flour and cook the roux, stirring, for 3 minutes. Add 2 cups (I use 2 1/2 cups) of the reserved stock in a steam, whisking, and bring to a boil, whisking. Add the thyme and simmer the sauce, stirring, for 5 minutes. Stir in the nutmeg, parsley and salt and pepper to taste, pour the sauce over the chicken mixture, and stir gently to combine. Divide the filling among four 2-cup individual shallow baking dishes (I use a 2-quart shallow Pyrex baking dish). The filling may be made 1 day in advance and kept covered and chilled. Let the filling stand for 1 hour at room temperature before baking.
Make the biscuit crust: Into a bowl sift together the flour, baking powder, baking soda and the salt, add the butter and the shortening, and blend until it resembles meal. Add the Cheddar and toss to combine. Into a liquid measuring cup break the whole egg, add enough buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg to the flour, stirring until it just forms a dough, gather the dough into a ball, and pat it out 1/2 inch thick on a floured surface. (I make it a little thicker). With a 1 1/2 inch round (tiny) cutter dipped in flour, cut out as many rounds as possible, gathering the scraps and patting the dough out again in the same manner until there is a total of 24 biscuits. Divide the biscuits among the individual pies or arrange them all on the large pie.
In a small bowl beat the egg yolk with the milk, brush the tops of the biscuits with the egg wash, and prick the biscuits with a fork. Bake the pies in a preheated 450 degrees F. (I bake at 425 degrees F.) oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbly.
Serves 4
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36636
My only notes are that I would use 4 cups of broth next time. I used individual bowls and thought it they were a bit dry.
Chicken Pies with Cheddar Biscuit Crust
For the filling:
cheating here and using two 14 1/2 oz cans fat free chicken broth when recipe says 3 cups chicken stock on page 119
3 carrots, cut crosswise into 1/4 inch pieces
3/4 lb red potatoes, quartered and cut crosswise into 1/2 inch
pieces
2 stalks celery, cut crosswise into 1/2 inch pieces
2 1/2 c cubed cooked chicken (the meat from a 3 pound
chicken), but I use 3 cups
1 onion, chopped and divided
1/2 stick (1/4 c) unsalted butter) I use salted
4 T flour
1 T sherry
1/4 t dried thyme, crumbled, I use more
1/4 t freshly grated nutmeg, or to taste
1/2 c parsley, minced
For the biscuit crust
1 1/3 c flour
1 1/2 t double acting baking powder
1/2 t baking soda
3/4 t salt
2 T cold unsalted butter, cut into bits, I use salted
2 T cold vegetable shortening, cut into bits
1/3 c grated sharp Cheddar (the secret ingredient)
1 large whole egg
about 1/3 c buttermilk or 1 T dried buttermilk powder dissolved
in 1/3 c water
l large egg yolk
1 T milk
Make the filling: In a medium saucepan bring the stock to a boil, add the carrots, potatoes, celery and simmer the vegetables for 10 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the stock, and add the chicken to the bowl. In a heavy saucepan cook the onion in butter over moderately low heat, stirring, until softened, add the flour and cook the roux, stirring, for 3 minutes. Add 2 cups (I use 2 1/2 cups) of the reserved stock in a steam, whisking, and bring to a boil, whisking. Add the thyme and simmer the sauce, stirring, for 5 minutes. Stir in the nutmeg, parsley and salt and pepper to taste, pour the sauce over the chicken mixture, and stir gently to combine. Divide the filling among four 2-cup individual shallow baking dishes (I use a 2-quart shallow Pyrex baking dish). The filling may be made 1 day in advance and kept covered and chilled. Let the filling stand for 1 hour at room temperature before baking.
Make the biscuit crust: Into a bowl sift together the flour, baking powder, baking soda and the salt, add the butter and the shortening, and blend until it resembles meal. Add the Cheddar and toss to combine. Into a liquid measuring cup break the whole egg, add enough buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg to the flour, stirring until it just forms a dough, gather the dough into a ball, and pat it out 1/2 inch thick on a floured surface. (I make it a little thicker). With a 1 1/2 inch round (tiny) cutter dipped in flour, cut out as many rounds as possible, gathering the scraps and patting the dough out again in the same manner until there is a total of 24 biscuits. Divide the biscuits among the individual pies or arrange them all on the large pie.
In a small bowl beat the egg yolk with the milk, brush the tops of the biscuits with the egg wash, and prick the biscuits with a fork. Bake the pies in a preheated 450 degrees F. (I bake at 425 degrees F.) oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbly.
Serves 4
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36636