This Chicken Pie With Biscuit Crust is the ultimate comfort food, combining tender chunks of chicken and sweet root vegetables in a rich, herb-infused white sauce. The filling is nestled in a baking dish and crowned with homemade biscuit dough studded with sharp cheddar cheese. As it bakes, the biscuit topping puffs up into a golden, flaky crust that contrasts beautifully with the silky, savory filling below. It&# 226;ÂÂs a hearty, homestyle meal perfect for chilly evenings or family dinners. Unlike traditional pastry crusts, the biscuit topping adds a buttery, slightly tangy flavor that elevates the dish. ItâÂÂs rustic, satisfying, and sure to please even the pickiest eaters.
Chicken Pie With Biscuit Crust
Description
This Chicken Pie With Biscuit Crust is the ultimate comfort food, combining tender chunks of chicken and sweet root vegetables in a rich, herb-infused white sauce. The filling is nestled in a baking dish and crowned with homemade biscuit dough studded with sharp cheddar cheese. As it bakes, the biscuit topping puffs up into a golden, flaky crust that contrasts beautifully with the silky, savory filling below. It&# 226;ÂÂs a hearty, homestyle meal perfect for chilly evenings or family dinners. Unlike traditional pastry crusts, the biscuit topping adds a buttery, slightly tangy flavor that elevates the dish. ItâÂÂs rustic, satisfying, and sure to please even the pickiest eaters.Ingredients
Directions
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Preheat the oven to 450ðF (232ðC).
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In a large saucepan, bring the chicken broth to a boil.
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Add the carrots, potatoes, and celery to the boiling broth.
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Simmer the vegetables for 10-15 minutes, or until they are tender.
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Drain the vegetables, reserving the broth, and transfer them to a large bowl.
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Add the cubed cooked chicken to the bowl with the vegetables.
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In a separate saucepan, melt butter over medium-low heat.
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Add the chopped onion and cook, stirring occasionally, until softened.
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Stir in the flour and cook the roux for 3 minutes, stirring constantly.
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Gradually whisk in 3 cups of the reserved broth into the roux.
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Bring the sauce to a boil, whisking continuously, then reduce heat.
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Simmer the sauce for 5 minutes, stirring occasionally, until thickened.
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Remove from heat and stir in thyme, nutmeg, parsley, salt, and pepper to taste.
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Pour the creamy sauce over the chicken and vegetable mixture in the bowl.
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Gently stir to combine everything evenly.
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Transfer the filling mixture into a 2-quart baking dish.
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In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
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Cut in the butter and shortening until the mixture resembles coarse meal.
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Stir in the grated cheddar cheese.
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In a measuring cup, beat one egg and add enough buttermilk to make 1/2 cup total liquid.
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Pour the egg-buttermilk mixture into the dry ingredients and stir just until a dough forms.
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Turn the dough out onto a floured surface and pat it out to 1/2-inch thickness.
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Cut rounds from the dough using a 2-inch fluted biscuit cutter.
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Gather any scraps, re-pat, and cut additional rounds as needed.
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Arrange the biscuit rounds on top of the chicken filling.
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In a small bowl, whisk together the egg yolk and milk.
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Brush the tops of the biscuits with the egg wash.
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Prick each biscuit lightly with a fork.
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Bake in the preheated oven for 15-25 minutes, until biscuits are golden and puffed, and the filling is bubbling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 669.9kcal
- % Daily Value *
- Total Fat 29.0g45%
- Saturated Fat 7.9g40%
- Cholesterol 213.6mg72%
- Sodium 253.7mg11%
- Total Carbohydrate 22.0g8%
- Dietary Fiber 4.0g16%
- Sugars 4.2g
- Protein 67.2g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
