Title: Chicken pie with biscuit crust
 Categories: Chicken
      Yield: 4 servings
 
           Filling:
      4 c  Chicken broth
      3    Carrots, in 1/4-inch slices
    3/4 lb Red potatoes, in 1/2-inch di
           -e
      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
           Biscuit crust:
  1 1/3 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 tb Unsalted butter, cut into bi
           -s
      2 tb Shortening, cut into bits
    1/3 c  Cheddar cheese, grated
      1 lg Egg
    1/3 c  Buttermilk
           Egg wash:
      1 lg Egg yolk
      1 tb Milk
 
  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.
  
  a 1985 Gourmet Mag. favorite