- 6 tablespoons [90 g] butter
- 6 tablespoons [52.5 g] flour
- 2 cups [500 mL] chicken broth
- 1 cup [250 mL] heavy cream
- 1/2 teaspon [2.5 mL] freshly ground pepper
- Salt, to taste
- 4 cups [1 L] large chunks cooked chicken
- 12 tiny white onions, boiled then drained
- 3/4 cup [190 mL] fresh peas, boiled then drained
Basic Dough
- 1 1/2 cups [210 g] flour
- 1/4 teaspoon [1 mL] salt
- 1/2 cup [115 g] shortening
- 3 to 4 tablespoons [45 to 60 mL] cold water
Baking Powder Biscuit Dough
- 2 cups [280 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 4 teaspoons [20 mL] baking powder
- 1/2 teaspoon [2.5 mL] cream of tartar
- 1 tablespoon [15 g] sugar
- 1/2 cup [115 g] shortening
- 2/3 cup [160 mL] milk
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- Prepare basic or baking powder biscuit dough.
- Preheat oven to 425°F [220°C].
- Melt butter into a saucepan before stirring in flour.
- Cook, stirring, for 2 minutes.
- Still stirring, slowly pour in chicken broth and cream; season with freshly ground peper and salt.
- Leave white sauce to cook, stirring often until thickened and smooth, for approximately 5 minutes.
- Arrange cooked chicken chunks into a deep 9-inch [23-cm] pie plate or casserole.
- Pour in white sauce, then mix in drained boiled drained tiny onions, and peas.
- Transfer rolled dough over pie plate or casserole allowing enough overhang to pinch edges.
- Cut a few vents on top of dough to allow steam to escape.
- Bake into preheated oven for 25 to 30 minutes, to get a nicely browned crust, before serving.
Basic Dough
- Into a bowl, mix together flour and salt.
- Using a pastry cutter or 2 knives, cut shortening into flour mixture until mixture resembles coarse meal [still contains crumbs and small bits and pieces].
- Sprinkle cold water 1 tablespoon [15 mL] at a time all over flour mixture, mixing lightly and using just enough cold water to get a pastry that holds together when pressed into a ball.
- Roll dough into a 10-inch [25-cm] circle.
Baking Powder Biscuit Dough
- Into a bowl, mix together flour, salt, baking powder, cream of tartar and sugar.
- Using a pastry cutter or 2 knives, cut shortening into flour mixture, until mixture resembles coarse meal [still contains crumbs and small bits and pieces].
- Pour in milk all at once; stir just until the dough shapes into a ball around the fork.
- Turn dough onto a floured board.
- Knead dough 14 times, then pat dough until 1/2-inch [1.3-cm] thick shaping dough into a 10-inch [25-cm] circle.
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