1985 Chicken Pie with Biscuit Crust Recipe

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1985 Chicken Pie with Biscuit Crust
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Ingredients
21
Count
Nutrition
958
Calories
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Ingredients:

Directions:

  1. Make 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.
  2. Make the 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 958.21 Kcal (4012 kJ)
Calories from fat 475.58 Kcal
% Daily Value*
Total Fat 52.84g 81%
Cholesterol 158.94mg 53%
Sodium 2547.79mg 106%
Potassium 1293.98mg 28%
Total Carbs 82.88g 28%
Sugars 5.36g 21%
Dietary Fiber 5.5g 22%
Protein 36.42g 73%
Vitamin C 38.8mg 65%
Vitamin A 0.6mg 19%
Iron 3.8mg 21%
Calcium 321.4mg 32%
Amount Per 100 g
Calories 142.25 Kcal (596 kJ)
Calories from fat 70.6 Kcal
% Daily Value*
Total Fat 7.84g 81%
Cholesterol 23.6mg 53%
Sodium 378.24mg 106%
Potassium 192.1mg 28%
Total Carbs 12.3g 28%
Sugars 0.8g 21%
Dietary Fiber 0.82g 22%
Protein 5.41g 73%
Vitamin C 5.8mg 65%
Vitamin A 0.1mg 19%
Iron 0.6mg 21%
Calcium 47.7mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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