Chicken Pie With Biscuit Crust

FILLING
4 c Chicken broth 6 tb Unsalted butter
3 Carrots, in 1/4-inch slices 6 tb Flour
3/4 lb Red potatoes, in 1/2-inch di 1/4 ts Thyme
2 Celery, in 1/2-inch slices 1/4 ts Nutmeg
2 1/2 c Cooked chicken, cubed 1/2 c Fresh parsley; minced
1 Onion, chopped

In a saucepan bring broth to a boil. Add carrots, potatoes, and
celery, and simmer for 10-15 minutes, or until veggies are tender.
Transfer veggies to a bowl, reserving the broth, and add the chicken
to the bowl. In another saucepan, cook the onion in the butter over
mod-low heat, stirring, until it is softened. Add flour and cook the
roux, stirring, for 3 minutes. Add 3 cups of broth in a stream,
whisking. Bring mixture to a boil, whisking. Add the thyme and simmer
the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg,
parsley, and salt and pepper to taste. Pour the sauce over the
chicken and veggies. Stir the mixture gently, until it is just
combined. Transfer the mixture to a 2-qt. baking dish. Into a bowl,
sift together the flour, baking powder, baking soda, and salt. Add
the butter and shortening and blend the mixture until it resembles
meal. Add the cheese and toss. Break egg into a measuring cup and add
buttermilk to it so that the total volume is 1/2 cup. Beat with a
fork. Add to the flour mixture, stirring until the mixture just forms
dough. Gather dough into a ball and, on a floured surface, pat it out
1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted
biscuit cutter, dipped in flour. Gather the scraps and pat and cut
again. Arrange the rounds on the chicken mixture. Beat the egg yolk
with the milk and brush the tops of the biscuits with the wash. Prick
biscuits with a fork. Bake in the middle of a preheated 450f oven for
15-25 minutes, or until biscuits are puffed and golden, and the
filling is bubbling. a 1985
Yields
4 servings