Chicken And Biscuit Pie
|Chicken breast halves||1 1⁄2 Pound|
|Water||2 1⁄4 Cup (36 tbs)|
|Cubed peeled potatoes||2 Cup (32 tbs) (2 medium size)|
|Chopped onion||1 Cup (16 tbs)|
|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
|All purpose flour||5 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Poultry seasoning||3⁄4 Teaspoon|
|Frozen peas||1 Cup (16 tbs)|
|Green onion biscuits||1 Cup (16 tbs)|
In a 4-quart Dutch oven combine chicken, water, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or until chicken is no longer pink (170°).
Drain, reserving cooking liquid.
Discard bay leaf.
Cool chicken slightly.
Cut chicken into bite-size pieces; discard bones.
Meanwhile, in a large saucepan cook potatoes and onion in a small amount of boiling water about 10 minutes or until potatoes are tender.
Drain; return to saucepan.
Cover and keep warm.
For sauce, in a small saucepan stir together the dry milk powder, flour, basil, poultry seasoning, salt, and pepper.
Add 2 cups of the reserved cooking liquid, stirring until smooth.
Cook and stir over medium heat until thickened and bubbly.
Gently stir the sauce, cooked chicken, and peas into the potato mixture.
Cover and keep warm while preparing Green Onion Biscuits.
Spoon chicken mixture into four 14-ounce individual casseroles or a 2-quart rectangular baking dish.
Drop biscuit dough into 8 mounds onto the warm chicken mixture.
Bake in a 400° oven for 20 to 25 minutes or until biscuits are golden brown and a wooden toothpick inserted into biscuits comes out clean.
Makes 4 servings.
Green Onion Biscuits: In a small bowl stir together 2/3 cup all-purpose flour; 1 tablespoon thinly sliced green onion; 1 teaspoon baking powder; 1 teaspoon sugar; 1/4 teaspoon dried basil, crushed; and dash salt.
Combine 1/3 cup fat-free milk and 4 teaspoons cooking oil.
Stir into flour mixture just until moistened.