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