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1
For Filling: Melt the butter over low heat in a large saucepan.
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2
Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.
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3
Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.
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4
Stir in the chicken stock and the milk or cream.
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5
Cook the sauce over low heat for 15 minutes, stirring occasionally.
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6
Remove the bay leaf and add the Tabasco, salt, and pepper.
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7
Stir in the chicken, potatoes, carrots, peas or beans, and dill.
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8
Keep the filling warm while you make the biscuit dough.
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9
Biscuits: Preheat the oven to 425F (220C).
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10
Sift the flour, baking powder, and salt together in a bowl.
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11
Make a well in the mixture and cut the fat into the dry ingredients.
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12
Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.
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13
Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole.
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14
Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.
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15
Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling.
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16
Serve hot.
