Deep Dish Chicken Pie
|Potatoes||6 Medium, pared and quartered|
|Carrots||6 Medium, scraped and quartered|
|Onion||1 Small, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|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 (425Â°) 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.