Deep Dish Chicken Pie Recipe
Do you want the best Deep Dish Chicken Pie recipe? If you have plenty of Chicken on hand then Deep Dish Chicken Pie is the thing to make. Pamper everyone with Deep Dish Chicken Pie as Side Dish. Please share this Deep Dish Chicken Pie recipe with your friends and family and let me know what they have to say.
Ingredients
6 medium size potatoes, pared, quartered
6 medium size carrots, scraped and quartered
1 small onion, chopped
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 can condensed cream of chicken soup
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.
