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Tea Biscuit Wrapped Chicken Pie

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“This dish is so good, I hope that you will enjoy it. I created this for RSC #10, its real comfort food. The poultry seasoning has been adjusted.”
1hr 45mins

Ingredients Nutrition


  1. First prepare the tea biscuit crust.
  2. Into a large bowl add flour, baking powder, salt and chives.
  3. Next add the butter, gently cut into the flour mixture until the butter resembles peas, then add the buttermilk, remembering to mix gently.
  4. Cut the dough in half.
  5. You will have two crusts when finished.
  6. On a floured surface, gently roll out biscuit crust, it should be very thin, placing one in pie tin and reserving the other crust for the top of the pie.
  7. For the filling, melt 2 tbsps butter in frying pan and add red onion, garlic clove, shallot, potato, carrots, celery, mushrooms, raisins and apple.
  8. Fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
  9. Remove the vegetables from heat, allow to cool and add the pre-baked, skinless chicken chunks to mixture and set aside until needed.
  10. For the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
  11. Mix for two minutes, until the flour foams.
  12. Now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
  13. Once sauce is thickened add the mustard and cranberries allowing to cool slightly.
  14. Mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
  15. Cover with remaining pie crust.
  16. Bake in a 350 degree oven for 45 - 60 minutes.

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