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Ingredientes
- 2 x boneless skinless chicken breasts - (6 ounce ea)
- 4 x boneless skinless chicken thighs - (2 ounce ea)
- 1 sm onion quartered
- 1/2 sm carrot Water as needed Salt to taste
- 4 x black peppercorns
- 1/4 c. butter - (1/2 stick)
- 1 c. diced onion
- 1 c. diced celery
- 1 c. diced carrots
- 1/2 c. flour
- 1/2 c. diced peeled boiling potatoes
- 1 tsp chicken bouillon granules
- 1 Tbsp. coarsely-minced fresh rosemary Freshly-grnd black pepper to taste
- 2 c. flour plus more for rolling
- 2 tsp baking pwdr
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp sugar
- 1 tsp minced fresh sage leaves
- 1 tsp minced fresh thyme leaves
- 3/4 c. shortening
- 3/4 c. buttermilk
- 1 x egg white beaten
Direcciones
- For the Filling: Place the chicken breasts and thighs, onion and carrot in a saucepan. Add in water to cover and 1 tsp. of salt. Add in the peppercorns. Bring to a boil. Reduce the heat and simmer till the chicken is tender, about 25 to 30 min.
- Remove the chicken from the broth. Strain the broth with a fine mesh strainer. Add in water to measure 5 c.. Set aside. Cut the chicken into bite-size chunks. Set aside.
- Heat the butter in a 4-qt saucepan. Cook the diced onion, celery and carrots over medium heat till tender, 5 min. Stir in the flour and cook 2 min. Add in the reserved broth and potatoes. Cover and simmer till the potatoes are tender, about 10 min.
- Stir in the chicken bouillon and rosemary. Season to taste with salt and pepper. Heat to boiling, stirring till thickened, about 2 min. Fold in the chicken. Turn into a 13- by 9-inch baking pan. Keep hot while preparing the biscuit dough.
- For the Biscuit Dough: Heat the oven to 425 degrees. Stir together the flour, baking pwdr, salt, baking soda, sugar, sage and thyme. Cut in the shortening. Stir in the buttermilk just till the dough comes together in a ball.
- Roll out the dough on a floured work surface using a floured rolling pin into a 12- by 8-inch rectangle. With the dull side of a knife, lightly score the top diagonally, forming diamond-shaped biscuits. Don't cut completely through the dough.
- Carefully lift the dough and place on top of the warm chicken mix. Brush with the egg white. Bake the pie till the biscuit topping is golden and cooked through, 20 to 25 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 229 | 74% |
| Total Fat 25.95g | 32% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 6.44g | |
| Cholesterol 33mg | 11% |
| Sodium 789mg | 33% |
| Potassium 245mg | 7% |
| Total Carbs 13.01g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.69g | 2% |
| Protein 7.25g | 12% |
