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Happy Pi (Pie) Day!

To celebrate my nerdiness AND my love of cooking, I made some adjustments to the usual Chicken Pot Pie. Never really cared for that undigestible, acid-inducing shortening-intensive crust, and since I can't do do dairy anymore....
NNNooooooooOOOOooooo ...I had to figure a way around that, and I am pleased to say, THIS IS A WINNER!

Chicken Pot Pie... but with a savory BISCUIT crust. Chicken BISCUIT pie? IDK wadda call it (aside from 'yummy').

Crust:

Ingredients

1 cup All-Purpose Flour (sifted)
2 tsp Baking Powder
1 tsp salt
1/2 tsp ground Thyme
1/4 tsp ground Sage
1/4 cup cold butter (substitute)
1/4 cup milk (substitute, I used soy milk & it turned out fab)

Directions

1. Preheat oven to 350F (175C)
2. In a medium bowl, whisk flour, baking powder, salt, thyme and sage to combine.
3. Cut in butter (substitute) with knives or a pastry cutter.
4. Add (soy) milk and stir with a sturdy spoon until dough is evenly moist. DO NOT OVER-WORK your dough.
5. Press (or roll) out dough on a lightly floured surface to ~1/4" (~0.5cm) thick and place in parchment-lined pie plate. (Makes for easier cleanup.) Bake for ~12 min. and set aside


Filling:

Ingredients

3 small-medium potatoes (I used two russets and one golden.. important later)
3 Tbsp chicken oil*
1 med. yellow Onion, diced
4 Celery Stalks, (diced)
1 Lg. (or two med) Carrot, diced
1/4 cup Chicken Stock
1 Tbsp Garlic, minced
1/2 tsp ground Thyme
1/4 tsp ground Sage
1 Tbsp Curry Powder
~1-2 Tbsp Salt (to taste)
1 cup Chicken, pre-cooked and diced

Directions

1. Boil potatoes until soft. Peel (opt.) and set aside
2. Sauté Onion, Carrot and Celery in Chicken Oil until they begin to soften. Gradually add the chicken stock to help keep them moist.
3. Add Garlic, Sage, Thyme, Curry and Salt and sauté for another two minutes. Mixture should still be wet with stock.
4. Crush Russet potatoes and mix until fairly smooth. Crush Golden potato and mix... avoid OVER mashing to add texture.
5. Stir in diced Chicken.
6. Transfer filling to Biscuit crust and enjoy!

Makes 4-6 servings.


NOTE: Filling measurements are APPROXIMATE since I was a silly-head and DIDN'T write this down as I was going.
*Also note: To extract chicken oil, fry chicken skins until they are cooked thru and release fat/oil. (Optional: Chop skins and feed to cats, dogs or foxes... they're full of vit. E and critters LOVE that CHK'N!)