Southern Chicken Pie

Southern Chicken Pie - This is my family's favorite!

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)

Cook potatoes & carrots in boiling salted water for 15 minutes or until tender; drain but save 1 ½ cups of the cooking liquid

1. 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.
2. Spoon vegetables & chicken into a 9X13 casserole dish; pour sauce over.
3. Bake in a hot over - 425degrees for 15 minutes while making biscuit wedges. 
4. 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

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.