Biscuit-Topped Chicken Pie
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Canned chicken broth/1.75 cups chicken broth||13 3⁄4 Ounce, undiluted|
|Milk||2⁄3 Cup (10.67 tbs)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Canned english peas||8 1⁄2 Ounce, drained|
|Canned mixed vegetables||16 Ounce, drained|
|Biscuit||3 (Biscuit Topping For Garnishing)|
Melt butter in a large saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in chicken, peas, vegetables, salt, and pepper; heat thoroughly.
Pour mixture into a greased 8-inch square pan, cover with biscuit topping.
Bake at 425Â° for 35 minutes.