Serves 6-8 Preparation Time: 30 minutes
Final cooking Time: 30 minutes
Looks like a lot of steps, but very easy and worth it. Will impress the whole family and guests. It’s a family favourite in my house.
6 medium potatoes
1 small turnip
1 cup of frozen peas
1 cup of frozen corn
1 small onion diced (optional)
2 stalks of celery diced (optional)
2 tbl butter
4 cups chicken stock
½ cup flour + enough water to make thick creamy consistent
4 cups cooked, diced chicken
2 cups all purpose flour
4 tsp baking powder
1 tsp salt
½ cup cold butter
Wash, peel and dice the potatoes, carrots and turnip into ½ inch cubes. Place in stockpot with cold water and bring to the boil. Turn heat down to allow to simmer for 10 minutes until fork tender. Drain water. Add the peas and corn to the pot and let stand.
In another pot at med/high heat, melt butter and add the diced onion and celery and cook until softened. Add chicken stock and bring to the boil. Combine flour and water in a measuring cup to make a creamy liquid. Using a whisk, slowly stir in the flour/water mixture until chicken stock has thickened Turn heat off and add the diced chicken pieces.
Pour the chicken and gravy mixture in with the vegetables and carefully stir it. Pour everything into a casserole dish large enough to leave a 1-inch space from the top.
While everything is cooling down, make the biscuit topping.
In a large bowl, combine the flour, baking powder and salt. With a pastry blender or two knives cut in finely the ½ cup of butter until butter lumps are the size of peas. Add the milk. Stir with a fork to make a soft dough. Then knead gently 8 to 10 times. Turn onto a lightly floured surface and roll or pat to the size of the casserole dish that you’ll be using to bake in. OR cut out individual biscuits and arrange on top of chicken mixture.
Place casserole dish in a preheated 425 degree oven for 25-30 minutes. Biscuit should be golden brown and not doughy in the middle.