CHICKEN SHEPHERD'S PIE

Steps:

• For the Filling:
• In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender.
• Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
• In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes.
• Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking.
• Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes.
• Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.
• Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes.
• The filling may be made 1 day in advance and kept covered and chilled.
• Bring the mixture to room temperature before continuing with the recipe.
• Biscuit crust:
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal.
• Add the Cheddar and toss the mixture.
• Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.
• Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick.
• Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
• Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork.
• Bake the pie in the middle of a preheated 450°F oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.