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Deep Dish Chicken Pie

Chicken.delights's picture
  Potatoes 6 Medium, pared and quartered
  Carrots 6 Medium, scraped and quartered
  Onion 1 Small, chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Canned cream of chicken soup 1 Can (10 oz)
  Cooked chicken chunks 3 Cup (48 tbs)

Cook potatoes and carrots in boiling salted water in large saucepan 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
While vegetables cook, saute onion and green pepper in butter or margarine until soft in saucepan; stir in chicken soup and 1 cup saved liquid.
Spoon vegetables and chicken into 8 cup casserole; pour sauce over.
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.
BISCUIT WEDGE TOPPING: Sift 1 1/2 cups sifted flour, 2 teaspoons baking powder and 1/2 teaspoon salt into medium size bowl; cut in 1/4 cup (1/2 stick) butter or margarine; add 1/2 cup milk all at once; stir just until blended.
Turn dough out onto lightly floured pastry cloth or board; knead lightly 1/2 minute; roll out to a 7 inch round; cut into 6 wedges; brush tops lightly with milk; sprinkle with 1/4 teaspoon poppy seeds.

Recipe Summary

Side Dish

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