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1
First prepare the tea biscuit crust.
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2
Into a large bowl add flour, baking powder, salt and chives.
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3
Next add the butter, gently cut into the flour mixture until the butter resembles peas, then add the buttermilk, remembering to mix gently.
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4
Cut the dough in half.
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5
You will have two crusts when finished.
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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.
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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.
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8
Fry for 5 minutes, add the salt, pepper, poultry seasoning and continue frying for another 5 minutes.
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9
Remove the vegetables from heat, allow to cool and add the pre-baked, skinless chicken chunks to mixture and set aside until needed.
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10
For the sauce, melt the butter in a pot on low heat and add the flour, salt and pepper.
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11
Mix for two minutes, until the flour foams.
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12
Now add the chicken broth and cream mixing until the sauce thickens, if too thick, then add more chicken stock.
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13
Once sauce is thickened add the mustard and cranberries allowing to cool slightly.
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14
Mix the prepared vegetables and chicken into sauce and pour into prepared pie plate.
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15
Cover with remaining pie crust.
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16
Bake in a 350 degree oven for 45 - 60 minutes.
