Ingredients

The following ingredients have 4 Servings
  • 2 each Small Carrots (aprox 1c) peeled and chopped
  • 1 each Celery Rib (aprox 1/2c) chopped
  • 1 each Small Potato (aprox 1c) peeled and chopped
  • 1/2 cup Frozen Peas
  • 1-1 1/2 pounds Cooked Chicken cubed
  • 1/3 cup Butter
  • 1/3 cup Onion Diced
  • 1/3 cup Flour
  • 1/4 teaspoon Celery seed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Chicken Stock
  • 2/3 cup Milk
  • 2 cups Flour
  • 2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 cup Buttermilk
  • 1/2 cup Butter melted
  • 1/3 cup Chives snipped

Instruction

  • Preheat the oven to 475. Over Medium High Heat Boil Carrots and Celery for 15 min, adding Potatoes and Peas the last 5 min. Drain, add Chicken and set aside. Melt Butter in a pot, add Onions and cook until translucent; aprox 5 min. Add Flour and all the Spices to make a roux. Stir in Chicken Broth and Milk. Cook until thickened; aprox 10 min. Divide Chicken mixture evenly into 4 - 16 oz ramekins, then pour the sauce over each, shaking to help sauce settle to the bottom. For the Crust, mix all the dry ingredients, then right before you're ready to put in the oven, mix the wet together and add them and the Chives to the dry, mixing until just combined. Divide dough evenly into 4 and shape to fit onto the ramekins. Top each. Bake for 15 Min, brushing with melted butter the last 2. Let sit 5 min before eating.