deep dish chicken pie
(2 ratings)
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This is so easy and the family will love it
(2 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For deep dish chicken pie
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6medium size potatos, pared and quartered
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3medium size carrots, scraped and quartered
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1small onion chopped
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1/4 cchopped green pepper
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2 Tbspbutter
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1can cream of chicken soup
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3 cchunks of cooked chicken (boiled, roasted or broiled)
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1 cfrozen green peas
- BISCUIT WEDGE TOPPING
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11/2 csifted flour
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2 tspbaking powder
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1/2 tspsalt
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1/4 ccold butter
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1/2 ccold milk
How To Make deep dish chicken pie
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1Cook potatos and carrots in boiling salted water in large saucepan 15 to 20 minutes or until tender; drain, saving 1 cup of potato carrot liquid for next step.
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2While vegetables cook in saucepan saute onions and green pepper till soft; stir in chicken soup and 1 cup saved liquid
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3Spoon vegetables and chicken into 8 cup casserole; including the 1 cup of frozen peas.
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4Bake in hot 425 oven for 15 minutes, while you make the biscuit topping
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5sift flour, baking powder and salt into medium sized bowl; cut in 1/4 cup of cold butter; add milk all at once and stir till just blended
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6Turn dough out onto lightly floured board; knead lightly; roll out to a 7-inch round, cut into six wedges
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7Arrange biscuits on top of hot mixture. Bake until biscuits are golden about 15 minutes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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