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