Old Fashioned Chicken Pot Pie
|Butter/Margarine||6 Tablespoon (Divided)|
|Chicken broth||2 Cup (32 tbs)|
|Dried rosemary leaves||1 1⁄4 Teaspoon (Divided)|
|Tabasco sauce||1⁄4 Teaspoon|
|Cooked and cubed chicken||1⁄2 Pound|
|Carrots||2 Medium, sliced and cooked|
|Frozen peas||1 Cup (16 tbs)|
|Dry biscuit mix||1 1⁄2 Cup (24 tbs) (Packaged)|
|Milk||1⁄2 Cup (8 tbs)|
Preheat oven to 400 °F.
In large saucepan melt 3 tablespoons butter.
Stir in flour; cook 1 minute.
Remove from heat.
Gradually add broth.
Stir constantly, bring to a boil over medium heat and boil 1 minute.
Stir in 1/2 tea spoon rosemary, Tabasco® sauce, chicken, carrots and peas.
Spoon mixture into greased 2-quart shallow baking dish.
In medium bowl combine biscuit mix and remaining 3/4 teaspoon rosemary.
Cut in remaining 3 tablespoons butter until mixture resembles coarse crumbs.
Stir in milk.
On heavily floured surface pat out biscuit dough 1/2 inch thick.
Cut into 10 triangles.
Arrange triangles on chicken mixture.
Bake 25 minutes or until biscuits are browned