Filling:
4 c Chicken broth
3 Carrots, in 1/4-inch slices
3/4 lb Red potatoes, in 1/2-inch di
-e
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, cut into bi
-s
2 tb Shortening, cut into bits
1/3 c Cheddar cheese, grated
1 lg Egg
1/3 c Buttermilk
Egg wash:
1 lg 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 bubbling.
a 1985 Gourmet Mag. favorite
