Ingredients
FILLING
4 cup 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 cup cooked chicken, cubed
1 onion, chopped
6 tbsp unsalted butter
6 tbsp flour
1/4 tsp thyme
1/4 tsp nutmeg
1/2 cup fresh parsley, minced
BISCUIT CRUST
1 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda salt
2 tbsp unsalted butter, cubed
2 tbsp shortening, cut into bits
1/3 cup cheddar cheese, grated
1 eg, larg egg
1/3 cup buttermilk
EGG WASH
1 egg yolk
1 tbsp milk
Directions
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 bubbling.
Servings: 4 servings
Chicken Pie With Biscuit Crust Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Dessert; Pie
The History of Recipes
It is possible to trace the history of meal recipes way back into the far past, certainly as far as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these old cook books were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times used a good variety of aromatic flavors, including some familiar names for example bay, fennel and parsley. During the following few hundred years, the upper-class families of Europe competed to lay on the most exotic meals, and because of this chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the 1900s, cooking books are highly popular mostly as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Chicken Pie With Biscuit Crust recipe.
