All Recipes > Chicken Pie with Biscuit Topping
Chicken Pie with Biscuit Topping
This is an oldie and a goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. Yes, if you don’t want to make your own biscuit dough you can use good old bisquick. Serves: 5 Ingredients- 1 3 to 3-1/2 lbs whole chicken
- 1 bay leaf
- 1/4 teaspoon thyme
- Butter or olive oil for pan-frying
- 1/2 yellow onion, peeled and chopped
- 3 stalks celery, chopped
- 2 carrots, sliced
- 2 tablespoons chopped parsley
- 2 cups Chicken Soup Stock (or canned chicken broth)
- 4 tablespoons each butter and flour cooked together to form a roux
- 1/2 pound mushrooms, sliced and lightly sautéed in butter or olive oil
- Salt and pepper to taste
- 2 Hard-boiled eggs, sliced
- 1 batch Harriet’s Southern Biscuit dough
Directions- Place the chicken in a 2-quart saucepan and add enough water to barely cover. Bring to a boil and then turn down the heat to a simmer. Cover and simmer for ½ hour. Allow the chicken to cool in the liquid. Take the chicken from the pot, reserving the liquid, and remove the skin and bones. Cut the meat into ½-inch cubes, cover, and set aside. You can do this the day before if you wish.
- Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
- Heat a frying pan and add a bit of butter or oil. Sauté the onion, celery, and carrots until they just begin to brown.
- Place the vegetables in a saucepan, along with the parsley, and add 2 cups of chicken stock. Prepare the roux* and bring the vegetables and stock to a simmer. Thicken the roux. Blend the sauce with the chicken meat and sautéed mushrooms. Season with salt and pepper and place in a deep baking dish. A 2-quart soufflé dish should do nicely. Top the mixture with the hard-boiled egg slices.
- Roll out enough biscuit dough to make a lid for the pie that is ¼-inch thick, unbaked.
- Bake at 425° for 20 minutes, or until the top is high and lightly browned.
*Roux: A blend of oil or butter and flour used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the flour is cooked in the fat until it is lightly browned.
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