Classic Deep Dish Chicken Pie
|Potatoes||6 Medium, pared and quartered|
|Carrots||6 Medium, pared and quartered|
|Onion||1 Small, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Cooked chicken/Turkey||3 Cup (48 tbs)|
|Biscuit wedge topping||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Cook the potatoes and carrots in boiling salted water in large saucepan for 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
2. Saute onion and green pepper in butter or margarine until soft in a medium-size saucepan; stir in chicken soup and 1 cup of reserved liquid.
3. Spoon the vegetables and chicken into an 8-cup casserole; pour the sauce over.
4. Bake in hot oven (425°) 15 minutes while making Biscuit-Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden.