Chicken Biscuit Bake

1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
Dash salt
3 tablespoons cold butter
2 tablespoons beaten egg
1/4 cup buttermilk

FILLING:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon chicken bouillon granules
Dash poultry seasoning
Dash onion powder
1/2 cup cubed cooked chicken
1/2 cup frozen mixed vegetables
1/2 cup small-curd cottage cheese

DIRECTIONS In a bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball. Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish. In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish. Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown.
Yield: 2 servings.