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Ingredients
FILLING:
8 chicken stock
24 pearl onions, peeled
1/2 medium carrots (peeled and cut into ½ inch pieces)
3 sticks celery (cut into ¾ inch pieces)
1/2 frozen peas (or ¾ pound asparagus cut into 1-inch pieces)
1/2 small whole mushrooms
4 unsalted butter
1/3 flour
1 milk
salt and freshly ground black pepper to taste
1 olive oil
2
CRUST:
2 all-purpose flour
1 baking powder
1/2 salt
pinch of sugar
8 cold unsalted butter
3/4 half-and-half
Directions
- Combine the chicken and stock together in a large pot and simmer until the chicken is tender, 1-1½ hours.
- Remove the chicken from the stock and cool. Add the onions, carrots and celery to the stock and simmer 7-10 minutes. Remove the vegetables from stock and set aside. Cook the peas or asparagus and mushrooms in the stock for 2 minutes; remove the vegetables and set aside. Reserve the stock.
- When the chicken has cooled, remove the meat from the bones. Discard the bones and skin and reserve the meat.
- Melt the butter in a saucepan, stir in the flour and cook gently for 2-3 minutes, stirring. Whisk in 4-6 cups of the stock along with the milk and continue cooking over medium heat, stirring, for 3-5 minutes until it lightly coats the back of a spoon. If it is too thick, add more stock. Season to taste with salt and pepper. Set aside.
- Heat the olive oil in a large, heavy nonstick skillet. Fry the sausages whole over medium heat for 5 minutes, turning often, until firm and browned on all sides. Cut into ¾ inch rounds.
- Preheat the oven to 425°.
- To make the biscuit dough, combine the flour, baking powder, salt and sugar in a medium-sized mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Pour in the half-and-half and blend gently. Knead the soft dough four or five times on a floured surface to form a ball and sprinkle lightly with flour.
- To assemble the pie, roll the crust ½ inch thick and large enough to cover the surface of a deep baking dish. Arrange the cooked chicken, sliced sausage and vegetables in the baking dish. Pour in the gravy, cover with the crust.
- Bake for 20-30 minutes or until golden brown.
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