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    You are in: Home / Recipes / Tea Biscuit Wrapped Chicken Pie Recipe
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    Tea Biscuit Wrapped Chicken Pie

    Tea Biscuit Wrapped Chicken Pie. Photo by puppitypup

    1/1 Photo of Tea Biscuit Wrapped Chicken Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    Baby Kato's Note:

    This dish is so good, I hope that you will enjoy it. I created this for RSC #10, its real comfort food. The poultry seasoning has been adjusted.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      First prepare the tea biscuit crust.
    2. 2
      Into a large bowl add flour, baking powder, salt and chives.
    3. 3
      Next add the butter, gently cut into the flour mixture until the butter resembles peas, then add the buttermilk, remembering to mix gently.
    4. 4
      Cut the dough in half.
    5. 5
      You will have two crusts when finished.
    6. 6
      On a floured surface, gently roll out biscuit crust, it should be very thin, placing one in pie tin and reserving the other crust for the top of the pie.
    7. 7
      For the filling, melt 2 tbsps butter in frying pan and add red onion, garlic clove, shallot, potato, carrots, celery, mushrooms, raisins and apple.
    8. 8
      Fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
    9. 9
      Remove the vegetables from heat, allow to cool and add the pre-baked, skinless chicken chunks to mixture and set aside until needed.
    10. 10
      For the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
    11. 11
      Mix for two minutes, until the flour foams.
    12. 12
      Now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
    13. 13
      Once sauce is thickened add the mustard and cranberries allowing to cool slightly.
    14. 14
      Mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
    15. 15
      Cover with remaining pie crust.
    16. 16
      Bake in a 350 degree oven for 45 - 60 minutes.

    Ratings & Reviews:

    • on August 25, 2007

      35

      This was an okay recipe for a chicken pie. I biscuit crust was great. All of the ingredients make this seem like a long, or difficult recipe to make... but ti really isn't. I also thought the seasoning was a bit strong to my taste, also the apples and rasins really didnt fit well I feel in this dish. Over all an decent recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007

      25

      I really wanted to like this as it smelled so good while cooking and had a lovely presentation, but the poultry seasoning was overpowering. I double-checked and I did use the right amount. On the plus side, this was my first attempt at a pastry crust using butter, and the crust turned out beautifully. Made for RSC No. 10

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tea Biscuit Wrapped Chicken Pie

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 881.7
     
    Calories from Fat 419
    47%
    Total Fat 46.6 g
    71%
    Saturated Fat 27.1 g
    135%
    Cholesterol 166.0 mg
    55%
    Sodium 1853.9 mg
    77%
    Total Carbohydrate 85.0 g
    28%
    Dietary Fiber 5.6 g
    22%
    Sugars 8.6 g
    34%
    Protein 31.5 g
    63%

    The following items or measurements are not included:

    garlic chives

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