Stuffed Chicken Pies

I've been experimenting with this for a while. Came pretty close last time, but I accidentally used waffle batter. This time I used biscuit dough and it was pretty good. One important note though - this was written for a stuffed waffle maker. I use a Wonderffle. Other companies make stuffed waffle makers, and this should work fine for those as well. Cooking time may vary. If you don't have a waffle maker, pour the filling in a baking dish, cover with the biscuit dough, and bake it until done.

Ingredients

For the shell:
1/4 cup heavy cream
1/4 cup water
1 egg
1 cup CarbQuik

For the filling:
1 chicken breast per person, cut into bite-sized pieces
2 oz butter
1 oz oil
2 oz CarbQuik
mixed frozen veggies (carrots, peas, green beans, the kinda stuff you would find in a pot pie)
8 oz low-sodium chicken broth

Make the shell dough by mixing the CarbQuik, egg, water, and cream. Stir in a mixer until the consistency of biscuit dough, but not so thick that it can't be poured with a measuring scoop. Add a little more water if it's too thick but you don't want it too runny or it makes a mess.

For the chicken filling, cook the chicken in the oil until about done. Salt and pepper to taste, but this should be light on seasoning. Toss in the butter, then dust with the 2 oz of CarbQuik. You want to use the CarbQuik and butter to coat the chicken with a roux for about 5 minutes. Then dump in the chicken broth and simmer until it gets thick (about 10 minutes.) When thick like gravy, toss in the frozen veggies until all is cooked and mixed well. Can you use fresh veggies? Sure, just reduce the cooking time. I used frozen because they are always available at any market, plus they are pre-cut.

For the pie:

Heat the bottom part of the stuffed waffle maker. When hot, remove the bottom from heat and put the top on the heat. Pour in enough dough to coat the bottom and the side of the maker (about 2/3 cup of dough.) Put the bottom back on the heat and let the dough cook until it's somewhat solid and holds its shape. Now pour in about a cup of the chicken and veggie filling. (If the filling soaks through the biscuit dough, you didn't cook the dough long enough or your filling was too loose.) Now pour 1/3 c of the biscuit dough on top of the filling to make a whole package. (The directions with the waffle maker give an idea of how much batter to use. Mine is roughly 2/3 c for the bottom, 1/3 for the top, and a cup of filling.) Make sure the filling is completely covered with dough (this is why the dough needs to be thin enough to spread or you make a mess and have holes.) Now seal the maker and flip it to cook the top. Carefully open the maker to make sure the bottom is cooked (should be brown and solid.) If still raw, flip the maker a few times until top and bottom are golden brown and delicious.

To remove, take the maker off the heat and carefully open it. The model I use, the side comes out like tongs, then opens to release the waffle (biscuit.)

Variation - when the chicken filling is done, remove the filling from the gravy. Fill with just the chicken and veggies and cook as above, but serve the pie with the gravy poured over the top.