Biscuit Chicken Potato Pie

• 1 whole Onion
• 2 cloves Garlic
• 1 whole Chili Pepper
• 2 whole Chicken Breasts
• 1 teaspoon Chili Powder
• 3 whole Small Potatoes
• 1/2 cups White Wine
• 6 tablespoons, 2 teaspoons, 4-58 pinches Cream
• 1 whole Bell Pepper
• 2 cups Flour
• 1 cup Milk
• 2 teaspoons Baking Powder
• 1 teaspoon Vinegar
• 1 Tablespoon Oil
• 1 Tablespoon Cooking Oil
• 1 whole Onion
• 1 Tablespoon Balsamic Vinegar
• 1/2 Tablespoons Brown Sugar
• 1/2 cups Mayonnaise
• 1 Tablespoon Lime Juice
• 1 teaspoon Mustard

1. Finely dice one of the onions, both garlic cloves and the chili pepper.
2. Chop the chicken breasts into chunks, sprinkle these ingredients with chili powder, and fry the mixture in a large pan on a low heat.
3. Chop the potatoes (peeling first if you want) into chunks roughly the same size as the chicken chunks, and boil for about ten minutes.
4. Then drain them and set aside for a moment.
5. Add the white wine to the chicken pan and turn the heat up, allowing the alcohol to burn off.
6. Once the potatoes are ready, drain and add them to the chicken pan, along with 100ml cream (or slightly more if that looks too dry).
7. Chop the bell pepper into bite sized chunks and add it to the pan.
8. Turn the heat down to its lowest possible setting, and season.
9. Add more chili powder to taste.
10. Quickly mix the flour, milk (minus one tablespoon which you should reserve for later), baking powder, vinegar and oil in a bowl.
11. The mixture should be thick and sticky and difficult to stir.
12. This is your dough/topping set aside for the moment.
13. Rinse out the potato pot and dry it.
14. Heat some oil in the pan while you finely slice the second onion in half and then into crescent-moon shapes, and then dump into the pan.
15. Stir.
16. Once the onions are fairly soft, add the sugar and balsamic vinegar and stir to coat.
17. Continue cooking this on a low heat, allowing the onions to soak up the balsamic flavour, while you prepare the mayonnaise mixture.
18. Mix the mayonnaise, lime juice and mustard in a small bowl and whisk.
19. Now its time to assemble the pie!
20. Spread half of the chicken potato mixture on the bottom of an oven-proof casserole dish.
21. Pile half of the caramelized onions on top and dot with half of the mayonnaise mixture.
22. Repeat with the second half of each mixture.
23. Using a couple of spoons, blob the dough mixture on top of the pie.
24. Its going to look ugly, but dont worry.
25. Youre meant to be able to see the pie filling underneath the various biscuit blobs.
26. Brush each bit of dough with the tablespoon of milk you kept separate.
27. Put in the oven at 180 degrees C (360 F) for twenty-five minutes.
28. Serve.

onion, garlic, chili pepper, chicken breasts, chili powder, potatoes, white wine, cream, bell pepper, flour, milk, baking powder, vinegar, oil, cooking oil, onion, balsamic vinegar, brown sugar, mayonnaise, lime juice, mustard

Taken from tastykitchen.com/recipes/main-courses/biscuit-chicken-potato-pie/ (may not work)