Tea Biscuit Wrapped Chicken Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl.
• Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed.
• Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 10 minutes.

Steps:

• First prepare the tea biscuit crust.
• Into a large bowl add flour, baking powder, salt and chives.
• Next add the butter, gently cut into the flour mixture until the butter resembles peas, then add the buttermilk, remembering to mix gently.
• Cut the dough in half.
• You will have two crusts when finished.
• 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.
• For the filling, melt 2 tbsps butter in frying pan and add red onion, garlic clove, shallot, potato, carrots, celery, mushrooms, raisins and apple.
• Fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
• Remove the vegetables from heat, allow to cool and add the pre-baked, skinless chicken chunks to mixture and set aside until needed.
• For the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
• Mix for two minutes, until the flour foams.
• Now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
• Once sauce is thickened add the mustard and cranberries allowing to cool slightly.
• Mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
• Cover with remaining pie crust.
• Bake in a 350 degree oven for 45 - 60 minutes.