Chicken Pie Recipe Revealed!
Place two tablespoons of butter into a large skillet and when it’s melted, add two tablespoons of flour. Using a wire whisk, stir in a few tablespoons of the broth, making a thick paste. Gradually add the rest of the broth, a bit at a time, whisking all the while. When it’s thickened but still pourable (you don’t want it to be pasty, a smooth liquid gravy is what you are looking for here), pour about half of it over the chicken pieces. Preheat the oven to 425.
This is the recipe I use for all biscuits, biscuits in the morning, biscuits for shortcake, biscuits for ham and cheese sandwiches. But best of all, biscuits for chicken pie. It’s a fairly standard biscuit recipe except for the Kefir which is a cultured milk, sometimes known as the “champagne of milk” because of its tangy zest. It’s a bit like a thin yogurt and helps give the biscuits an extra lift. If I don’t have Kefir on hand, I sometimes mix half yogurt and half milk and the result is fairly similar. Otherwise, buttermilk will do.
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon sugar
Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.