Post by nini on Jul 22, 2007 11:39:05 GMT -5
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 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 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. Chicken pie serves 6.
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 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 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. Chicken pie serves 6.
