Monday, March 14, 2011

Chicken and Biscuit Pie

  2 cups biscuit mix and about 1/2 cup milk
  6 tablespoons butter
  6 tablespoons flour
  Dash pepper
  Dash mace or nutmeg
  1/2 teaspoon Worcestershire sauce
  Dash of fines herbs or thyme
  1 cup half-and-half
  1 1/2 cups chicken broth
  12 small white onions, peeled, cooked, and drained
  4 cups cooked diced chicken
  1 1/2 cups frozen peas and carrots, cooked until just tender and drained
Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.
Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.
Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange     biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° until browned and done, about  25 to 30 minutes.

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