Chicken Pie with Biscuit Crust
Filling:
4 cups chicken broth
3 each carrots, in 1/4-inch slices
3/4 pound red potatoes, in 1/2-inch dice
2 rib celery, in 1/2-inch slices
2 1/2 cups cooked chicken, cubed
1 each onion, chopped
6 tablespoons unsalted butter
6 tablespoons flour
1/4 teaspoon thyme
1/4 teaspoon nutmeg
1/2 cup fresh parsley, minced
Biscuit Crust:

1 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into bits
2 tablespoons shortening, cut into bits
1/3 cup Cheddar cheese, grated
1 large egg
1/3 cup buttermilk
Egg Wash:

1 egg yolk
2 tablespoons milk
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.
Serves 4.
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 Gourmet Magazine favorite, as posted to a cooking forum.