Southern Chicken Pie
6 med potatoes, pared & quartered
6 med carrots, pared &
quartered
1 sm onion (about ¼ cup)
¼ cup of chopped green pepper
(I omit)
4 Tablespoons butter or
margarine
1 can cream of chicken soup
3 cups of cooked chicken or
turkey
Biscuit Wedges (recipe
follows)
Variations:
You can also use refrigerator biscuits instead of homemade or add other vegetables to the recipe.
1.
Cook potatoes
& carrots in boiling salted water for 15 minutes or until tender; drain but
save 1 ½ cups of the cooking liquid
2.
Saute the onion
& green pepper in butter or margarine until soft in a medium saucepan; stir
in canned chicken soup and the reserved liquid from potatoes & carrots.
3.
Spoon vegetables
& chicken into a 9X13 casserole dish; pour sauce over.
4.
Bake in a hot
over – 425 degrees for 15 minutes while making biscuit wedges.
5.
Arrange biscuit
wedges on top of hot mixture and bake for 15 minutes longer, or until biscuits
are golden
Biscuit Wedges: Makes 6-12 depending on how thick you roll out the dough.
Sift 1 ½ cups of all purpose
flour, 2 teaspoons baking powder and 1 teaspoon salt into a med bowl. Cut in ¼ cup (1/2 stick of butter or margarine);
add ½ cup of milk all at once. Stir just
until blended. Turn dough onto a lightly
floured board: knead lightly for 1 minute.
Roll out and cut biscuits: Brush
tops lightly with milk and sprinkle with sesame seeds.
JoAnn Young - Florida Realtor & Mortgage Professional
