Ingredients
- CRUST:
- 4 tbsp butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 1/2 cups milk
- Chicken, cooked cut into cubes
- 1/2 tsp nutmeg
- a little lemon juice
- a little white pepper
- 2 tbsp butter
- 1 chopped medium onion
- 1 1/2 cups chopped carrots
- 1/4 cup chopped celery
- 1/4 cup peas
- 3 tbsp fresh parsley, chopped
- 2 cups all purpose flour
- 1/2 tsp salt
- 4 teaspoons baking powder
- 2 tsp sugar
- 1/2 cup butter
- 1/2 cup milk
Preparation
Step 1
melt butter in pan. add flour, stirring, remove from heat and add chicken broth. Stir. add milk. stir over low heat until simmering. remove from heat and whisk vigorously until smooth; return to medium heat for one minute. turn off heat, mix in chicken, nutmeg, and lemon juice and white pepper to taste.
then..melt butter in pan. cook vegetables until soft. add veges to chicken mixture. put in baking pan. preheat oven to 400. add biscuit crust*; bake.
Biscuit crust:
mix dry ingredients together in a bowl. cut in butter until fine and crumbly. make a well in these ingredients and pour in milk. knead with your fingers only until blended - do not over work or the dough will be hard and flat. roll to one knuckle thick. cut and lay out biscuit dough in squares on top of chicken and veges mix. brush top with beaten egg to make it brown during baking. bake at 400 for 25 to 30 mins.