Tea Biscuit Wrapped Chicken Pie
- Reviews 2
Ready In: 1 hr 45 mins
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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