FILLING
1.5 kg chicken, cut into pieces 3 lb
1 L cold water 4 cup
3 bay leaves
4 peppercorns
1 medium cooking onion, chopped
500 ml carrots, finely chopped 2 cup
salt & pepper to taste
375 ml peas 1 1/2 cups
1 L red potatoes, peeled & cubed 4 cup
90 ml cornstarch 6 tbsp
BISCUITS
325 ml flour 1 1/3 cup
7 ml baking powder 1 1/2 tsp
2 ml baking soda 1/2 tsp
2 ml salt 1/2 tsp
25 ml cold butter, cut into bits 2 tbsp
25 ml vegetable shortening, cut into bits 2 tbsp
75 ml buttermilk 1/3 cup
1 egg yolk
15 ml milk 1 tbsp
125 mL cheddar cheese, shredded 1/2 cup
1 egg
FILLING:
Simmer first 9 ingredients, salt and pepper together in large stock pot until chicken is tender, about 1 hour. Remove chicken pieces. Reserve broth. Remove chicken from bones and cut into bite size pieces. Return chicken to broth. Mix cornstarch with a small amount of cooled broth and stir into chicken and vegetable mixture. Turn mixture into a large casserole dish.
BISCUITS:
Combine first 4 ingredients in large bowl. Add butter, shortening and blend mixture until it resembles coarse meal. Add cheese and toss mixture to combine. Combine whole egg and buttermilk and beat mixture with a fork. Add egg mixture to the flour mixture, stirring just until mixture forms a dough. Gather the dough into a ball and pat it out to 1/2 inch (2 cm) thick on a floured surface. Cut out approximately 24 rounds with a small cookie cutter. Arrange on top of pie. In small bowl, mix egg yolk and milk; brush the tops of the biscuits. Poke biscuits with a fork. Bake pie at 450 F (225 C) for 15 to 25 minutes or until biscuits are puffed and golden and the filling is bubbly.
Serves 6