Adam's Chicken Pot Pie

Directions

1. Pot Pie Stuff: Saute the onion, garlic, and chicken in 2 tbsp butter and 4 tbsp oil. When the onions clarify and the chicken browns, lightly cover everything in the pot with 1/4 cup of flour. Stir well and immediately add enough wine to cover. Stir well.
2. Pot Pie Stuff: Add the bag of frozen vegetables and continue stirring. Add 2 cups of milk, the soup, 2 tbsp dill and 3/4 tsp of savory. If the mix is still gloppy, add a little more wine or milk until less so. Bring to a boil, then set on low heat to simmer for 10-15 minutes.
3. Biscuit Crust: Sift 4 cups of flour into a large mixing bowl. Toss in sugar, baking powder, baking soda and salt. Cut in the Crisco, 6 tbsp butter, and cheese with a ricer. Add remaining 2 tbsp dill and continue cutting until dough resembles rice.
4. Biscuit Crust: Add remaining 1 cup of milk; continue cutting dough until all the liquid is incorporated. Knead into a tight, lightly-damp ball.
5. Bringing it Together: Pour the chicken pot pie stuff into a 12" round casserole dish. Pinch off 1" round pieces of dough, roll them in the palm of your hand, and squeeze into a disc. Starting at the edge and proceeding until you reach the middle, place the biscuit discs on the chicken.
6. Bringing it Together: Dot the crust with butter or brush on an egg-wash: 2 egg yolks, a splash of milk & 2 splashes of wine, beaten well.
7. Bringing it Together: Bake at 350 degrees Fahrenheit for 25 minutes or until the biscuits are golden-brown.