I found this recipe online at Aileen's Amazing Recipe's. I haven't tried it yet, but it sounded so good that I just had to post it here for safe keeping. I figured I'd share it for all of you as well :) Let me know what you think!
- 4 cups vegetable broth
- 3 carrots, cut crosswise into 1/4-inch slices
- 3⁄4 lb red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 2 large celery ribs, cut crosswise into 1/2-inch pieces
- 2 1⁄2 cups cubed cooked chicken (the meat from a 3-pound chicken)
- 1 onion, chopped
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1⁄4 teaspoon dried thyme, crumbled
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 cup fresh parsley leaves, minced
- 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 sharp cheddar cheese, grated
- 1 large egg
- about 1/3 cup buttermilk
- For the Filling:
- In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender.
- Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
- In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes.
- Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking.
- Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes.
- Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.
- Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes.
- The filling may be made 1 day in advance and kept covered and chilled.
- Bring the mixture to room temperature before continuing with the recipe.
- Biscuit crust:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal.
- Add the Cheddar and toss the mixture.
- Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.
- Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick.
- Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
- Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork.
- Bake the pie in the middle of a preheated 450°F oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.