Tea Biscuit Wrapped Chicken Pie
photo by puppitypup
- Ready In:
- 1hr 45mins
- Ingredients:
- 28
- Serves:
-
4-6
ingredients
- 2 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon garlic chives, snipped
- 6 tablespoons butter, cold
- 2⁄3 cup buttermilk, cold
- 2 tablespoons butter
- 1 red onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 large shallot, diced
- 1 large potato, peeled and diced
- 1⁄2 cup carrot, finely chopped, fresh
- 2 celery ribs, diced finely
- 1⁄2 cup cremini mushroom, sliced, cremi
- 2 tablespoons golden raisins
- 1⁄8 cup crabapples or 1/8 cup granny smith apple, shredded
- 1⁄2 teaspoon sea salt, coarse
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon poultry seasoning, ground
- 2 cups cooked chicken, precooked, 1-inch chunk
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 1⁄2 cups chicken broth, heated
- 1⁄4 cup whipping cream
- 1 tablespoon Dijon mustard
- 2 tablespoons dried cranberries
- 1⁄2 teaspoon sea salt, coarse
- 1⁄2 teaspoon black pepper, freshly ground
directions
- First prepare the tea biscuit crust.
- Into a large bowl add flour, baking powder, salt and chives.
- Next add the butter, gently cut into the flour mixture until the butter resembles peas, then add the buttermilk, remembering to mix gently.
- Cut the dough in half.
- You will have two crusts when finished.
- 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.
- For the filling, melt 2 tbsps butter in frying pan and add red onion, garlic clove, shallot, potato, carrots, celery, mushrooms, raisins and apple.
- Fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
- Remove the vegetables from heat, allow to cool and add the pre-baked, skinless chicken chunks to mixture and set aside until needed.
- For the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
- Mix for two minutes, until the flour foams.
- Now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
- Once sauce is thickened add the mustard and cranberries allowing to cool slightly.
- Mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
- Cover with remaining pie crust.
- Bake in a 350 degree oven for 45 - 60 minutes.
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Reviews
-
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.
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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
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.