Chicken Pie with Biscuit Crust

Get this all-star, easy-to-follow Chicken Pie with Biscuit Crust recipe from Food Network

Directions Make the filling: In a saucepan bring the broth to a boil, add the carrots, potatoes, and celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender....

  • Yield: 4 servings
  • Cooking time: 0 Hour 0 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 4 cups chicken broth
  • 3 carrots, cut crosswise into 1/4-inch slices
  • 3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
  • 2 large ribs of celery, cut crosswise into 1/2-inch pieces
  • 2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
  • 1 onion, chopped
  • 3/4 stick (6 tablespoons) unsalted butter
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon freshly grated nutmeg, or to taste
  • 1/2 cup minced fresh parsley leaves
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into bits
  • 2 tablespoons cold vegetable shortening, cut into bits
  • 1/3 cup grated sharp Cheddar
  • 1 large egg
  • About 1/3 cup buttermilk
  • An egg wash made by beating 1 large egg yolk with 1 tablespoon milk

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