CHICKEN POT PIES |
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For a quick supper dish. Each casserole is full of mixed veggys and chicken, topped with flaky biscuits. Serves 2 |
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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 pkg (6) | Refrigerated biscuits | 1 pkg (6) | |||||||
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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 2 of the biscuits; place 4 quarters atop hot filling. Place casseroles on a baking sheet. Arrange remaining biscuits alongside casseroles.
Bake in 400°F [200°C] oven for 10 to 12 minutes or till biscuits are lightly browned.
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