This morning I was reading an article in the Travel Section of the Sunday Washington Post about the annual pie suppers in Vermont held in September and October. The picture of the chicken pie topped with biscuits instead of pie crust made me get up and prepared one for lunch. That's some power of suggestion, heheh. Mine is actually more of a chicken hash pie because I used leftover Dutch oven baked chicken (AKA pinaupong manok) which has other stuff like bacon, tomatoes and onions and then I added carrots and peas. I topped the pie with biscuits just like the Vermont chicken pie and made some gravy to pour on top of the pie. It's so autumn-y and yummy!!
Chicken Pie
3 - 4 cups cubed cooked chicken
2 cups chicken gravy (recipe below)
salt & pepper to taste
store bought or home made biscuits
1 tablespoon melted butter
- In a square baking pan, mix the chicken and gravy. Add salt and pepper to taste. Arrange biscuits on top. Brush with melted butter. Bake in a preheated 425°F oven until biscuits are golden brown, 15 - 20 minutes. Serve with gravy on the side.
4 cups chicken broth
1 teaspoon onion powder
3 tseaspoons chicken bouillon powder
¾ cup bisquick
salt & pepper to taste
- Mix all ingredients in a blender. Transfer into a saucepan and cook until thick. Adjust seasoning. Reserve 2 cups for the pie. Serve hot with the chicken pie or fried chicken.
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
6 tablespoons very cold diced salted butter
¾ cup very cold milk
- In a large bowl, mix flour, salt and baking powder. With fingertips, mix in the cold butter. Slowly mix the cold milk using a fork. Transfer onto a flat work surface and roll into a 6 x 10 inch rectangle. Fold both short ends to meet at the middle. Fold in half again to form 4 layers. Roll into an 8 inch square. With a sharp knife cut into 9 squares or rounds with a biscuit cutter.