Filling:
8c chicken broth
6 carrots, in 1/4in slices
1 1/2 lbs potatoes, diced
5 cups cooked chicken breast, cubed
2 onion, chopped
12 tbs margarine
12 tbs flour
1/2 tsp thyme
1/2 tsp nutmeg
1 cup fresh parsley, minced
Crust:
2 2/3 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tbs margarine, softened
4 tbs shortening
2/3 cups cheddar cheese, shredded
2 large eggs, beaten
2/3 cups buttermilk
Egg Wash
2 large egg yolk
2 tbs milk
In a large pot, bring broth to a boil. Add carrots, potatoes, and parsley and simmer for 10-15 minutes.
Transfer veggies to large bowl, reserving broth, and add chicken to mixture.
Mix well. In a skillet, sauté onion in margarine until clear. Add flour and cook into a roux, stirring, for 3 minutes. Add
6 cups broth and stir. Bring mixture to a boil, stirring constantly. Add thyme and simmer 5 minutes. Stir in nutmeg, and salt and
pepper to taste. Pour sauce over the chicken/veggie mixture. Stir gently and pour into Dutch oven. In a large pot, combine
flour, baking powder, baking soda, and salt. Add margarine and shortening. Blend until it resembles meal. Add cheese
and mix well. Add eggs and buttermilk, stirring until dough is formed. On a floured surface, pat dough out 1/2in thick and cut biscuits.
Arrange biscuits on the chicken mixture. Mix egg wash and brush tops of
the biscuits. Bake at 450 for 10-15 minutes, or until the biscuits are puffed
and golden.
