Chicken Pot Pie
1 10-oz pkg frozen peas & carrots
1/2 c chopped onion
1/2 c chopped mushroom
1/4 c butter
1/3 c flour
1/2 t salt
1/4 c chopped pimiento
1/2 t sage, marjoram &/or thyme
1/8 t pepper
2 c chicken broth
3/4 c milk
3 c chicken, cooked and cubed
1/4 c chopped parsley
1 pkg. refrigerated biscuits
Cook peas and carrots according to package directions. Drain. Saute mushrooms and onions in butter until tender. Stir in flour, salt, pepper & spice(s). Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in peas and carrots, chicken, parsley and pimiento. Heat until bubbly. Pour into 9x13 casserole dish. Cut biscuits into quarters and arrange on bubbly chicken mixture in casserole. Bake 400F for 15 minutes or until biscuits are golden.
Suzy Hochgesang
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