- Prep time 30 minutes
- Total time 2 hours
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Biscuits:
Chicken Filling:
Assembly:
Method
Biscuits In bowl, combine flour, baking soda, sugar and salt. Using your hands, work in butter until it reaches the size of peas. Slowly add milk; continue mixing gently with your hands until sticky dough forms.
Transfer dough to lightly floured work surface and use your hands to form 1-inch thick rectangle. Fold rectangle in half. Slice down centre and place one-half on top of the other. Repeat 3 more times to create several layers of dough. Using your hands, form dough into 3/4-inch thick rectangle.
Using 2-inch round cookie cutter, cut out 12 circles; transfer to plate. Cover with clean tea towel; refrigerate for at least 30 minutes.
Chicken Filling Preheat oven to 375°F. In skillet, melt butter over medium-high heat. Add onion, carrots, celery and broccoli; cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add garlic; cook for 2 minutes. Add flour; cook, stirring constantly, for 1 minute. Stir in broth and cream; cook, stirring constantly, until sauce thickens, 4 to 5 minutes. Add chicken, peas, parsley and thyme, stirring to combine; season with salt and pepper.
Assembly Pour Chicken Filling into 8-inch square baking dish. Arrange reserved biscuits on top. In bowl, whisk together egg yolk and water; brush on biscuits. Bake until biscuits are golden brown on the outside and cooked through on the inside, 35 to 40 minutes. Let rest for 10 minutes before serving.
Nutritional facts PER EACH OF 6 SERVINGS about
- Iron 5.1 mg
- Fibre 5 g
- Sodium 1,250 mg
- Sugars 7 g
- Protein 26 g
- Calories 810
- Total fat 49 g
- Cholesterol 195 mg
- Saturated fat 28 g
- Total carbohydrate 66 g
