Day 339 Biscuit Topped Unchicken Pie

Biscuit Topped Unchicken Pie

Filling
3 Unchicken Breasts (Day 337)
2 1/4 Cups Veggie Broth
2 Carrots, peeled and chopped
1 Cup Frozen English Peas
3 Sweet Potatoes, peeled and diced
2 Parsnips, peeled and sliced
1/2 Teaspoon Pepper
1 Teaspoon Onion Powder
3/4 Teaspoon Poultry Seasoning
3 Tablespoons All Purpose Flour
5 Ounces Almond Cream (Day 312)
1 Cup Mushrooms, chopped

Biscuit Topping
1/2 Cup Shortening
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2/3 Cup Soy Milk

1. Filling: Pour broth into Dutch oven, add the carrots, sweet potatoes, parsnips and seasonings.  Cook 20 minutes until vegetables are tender.  Add the unchicken, peas and mushrooms.  Mix the cream and flour and stir until there are no lumps.  Add to the vegetable mixture, cook and stir until thickened.

2. Topping:  Mix the dry ingredients and cut in shortening with a pastry blender until the mixture resembles corn meal.  Add the milk and mix well.  Roll out and cut into biscuits.  You can cut a variety of sizes.

Filling

3. Assemble:  Pour the filling in a greased baking pan.  Arrange the biscuits over the top.  Bake at 400 for 25 - 30 minutes until the biscuits are golden.

Ready to bake

Soundtrack This is Swedish Hip Hop Evolution - Various Artists