*  Exported from  MasterCook  *
                       CHICKEN PIE WITH BISCUIT CRUST
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Chicken broth
    3                    Carrots, in 1/4-inch slices
      3/4   lb           Red potatoes, in 1/2-inch di
    2                    Celery, in 1/2-inch slices
    2 1/2   c            Cooked chicken, cubed
    1                    Onion, chopped
    6       tb           Unsalted butter
    6       tb           Flour
      1/4   ts           Thyme
      1/4   ts           Nutmeg
      1/2   c            Fresh parsley -- minced
                         -----BISCUIT CRUST-----
    1 1/3   c            Flour
    1 1/2   ts           Baking powder
      1/2   ts           Baking soda
      1/2   ts           -Salt
    2       tb           Unsalted butter -- cubed
    2       tb           Shortening -- cut into bits
      1/3   c            Cheddar cheese, grated
    1                    Eg -- larg egg
      1/3   c            Buttermilk
                         -----EGG WASH-----
    1                    Egg yolk
    1       tb           Milk
   In a saucepan bring broth to a boil.  Add carrots,
   potatoes, and celery, and simmer for 10-15 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
   mod-low 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 2-qt. 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 1/2 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 1/2-inch
   thick. Cut as many rounds as possible using a 2-inch
   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 15-25 minutes, or until
   biscuits are puffed and golden, and the filling is
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