Chicken and Biscuit Pie
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INGREDIENTS 2 cups biscuit mix and about 1/2 cup milk
6 tablespoons butter
6 tablespoons flour
Dash of pepper
Dash of mace or nutmeg
1/2 teaspoon Worcestershire sauce
Dash of fines herbes 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 just until tender and drainedPrepare biscuit dough with biscuit mix and milk. On a lightly floured board, pat out dough to about 1/2-inch thickness; cut out 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 pie at 425 degrees until browned and done, about 25 to 30 minutes.
Makes 6 servings