Classic Deep Dish Chicken Pie Recipe
Ingredients
| 6 medium-size potatoes, pared and quartered | ||
| 6 medium-size carrots, pared and quartered | ||
| Onion | 1 Small, chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Cream | 1 Can (10oz), condensed | |
| 3 cups cooked chicken or turkey | ||
| Biscuit-Wedge Topping | ||
Directions
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.
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.
Chef
