Chicken Pie With Biscuit Crust

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

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.

Yields
4 servings