For a quick supper dish fill a small oven proof dish, such as an onion soup bowl, with the chicken filling and top with one or two flaky refrigerated biscuit cut in half or quarters. Serves 2
chicken pot pie

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2 tbsp Chopped onion 25 mL
2 tbsp Butter or margarine 25 mL
2 tbsp Flour 25 mL
1 tsp Instant chicken bouillon granules 5 mL
1/4 tsp Salt 1 mL
1/8 tsp Ground sage .5 mL
dash Pepper dash
2/3 cup Milk 150 mL
1/2 cup Water 125 mL
1 cup Cooked, cubed chicken or turkey 250 mL
1/2 cup Frozen mixed vegetables, cooked and drained 125 mL
1 tbsp Snipped parsley 15 mL
1 can Refrigerated biscuits 1 can

Cook onion in butter or margarine till tender but not brown. Blend in flour, chicken bouillon granules, salt, sage and pepper. Add milk and water. Cook and stir till thickened and bubbly. Stir in chicken or turkey, vegetables and parsley; heat till bubbly. Pour into 2 individual casseroles.

Quarter or half biscuits for topping; arrange over hot filling. Place dishes on a baking sheet. Place the remaining biscuits on the baking sheet.

Bake in 400°F [200°C] oven for 10 to 12 minutes or till biscuits are lightly browned.

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