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Quick Chicken Pies

Microwaverina's picture
Ingredients
  Canned condensed cream of chicken soup 10 3⁄4 Ounce (1 can)
  Canned green peas 8 1⁄2 Ounce, drained (1 can)
  Canned boned chicken 5 Ounce, broken into chunks (1 can)
  Canned mushroom stems and pieces 4 Ounce (1 can)
  Chopped celery 1⁄4 Cup (4 tbs)
  Poultry seasoning 1⁄4 Teaspoon
  Buttermilk baking mix 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Broken pecans 1⁄4 Cup (4 tbs)
  Paprika 1
Directions

1. Mix soup, peas, chicken, mushrooms (with liquid), celery and poultry seasoning in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) until hot and bubbly, 3 to 4 minutes.
2. Stir baking mix, milk and pecans until soft dough forms; beat vigorously 20 strokes. Spoon chicken mixture into 4 individual dishes or 10-ounce custard cups; top each with 1/4 of the biscuit dough. Sprinkle with paprika. Arrange dishes in circle on 12-inch plate. Microwave uncovered on high (100%) 2 minutes; rotate each casserole 1/2 turn. Microwave until biscuits are no longer doughy, 2 to 4 minutes longer.

Recipe Summary

Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Quick

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