Tea Biscuit Wrapped Chicken Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 first prepare the tea biscuit crust.
• 2 into a large bowl add flour, baking powder, salt and chives.
• 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 cut the dough in half.
• 5 you will have two crusts when finished.
• 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 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 fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
• 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 for the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
• 11 mix for two minutes, until the flour foams.
• 12 now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
• 13 once sauce is thickened add the mustard and cranberries allowing to cool slightly.
• 14 mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
• 15 cover with remaining pie crust.
• 16 bake in a 350 degree oven for 45 - 60 minutes.