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This is a great recipe
for any left-over cooked meat, simply substitute with a coordinating
broth flavor.
Savory
Chicken Pot Pie
- 4 cups cubed cooked chicken
- 1 1/2 cups chicken broth
- 1 1/2 cups frozen peas
- 3 to 4 medium carrots
peeled and cut into 1/4-inch slices
- 1 (8-ounce) can condensed
cream of mushroom soup, undiluted
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground
black pepper
- 2 cups biscuit mix
- 1 1/4 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seed
- Sesame seeds (optional)
- In a saucepan combine
chicken, broth, peas, carrots, soup, salt and pepper. Bring to
a boil, stirring occasionally.
- Meanwhile, combine biscuit
mix, milk. garlic powder and celery seed (mixture will be thin).
- Pour hot chicken
mixture into 9 x 13 x 2-inch greased baking dish. Spoon biscuit
mixture evenly over the top of chicken mixture. Sprinkle with
sesame seeds, if desired.
- Bake, uncovered at 350°F
(175°C) for 30 to 35 minutes or until topping is golden brown.
Makes 8 servings.
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