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Country Chicken Pie

Type: Chicken, Poultry
Courses: Casseroles, Main Course
Serves: 8 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozOnions - chopped
1/2 cup 55g / 1.9ozCelery - chopped
1/2 cup 73g / 2.6ozGreen pepper - chopped
1/2 cup 55g / 1.9ozCarrots - chopped
1/2 cup 118mlPeas - frozen
1/2 cup 31g / 1.1ozCorn - frozen
1/2 cup 99g / 3.5ozButter or margarine
5 tablespoons 75mlFlour
3/4 teaspoon 3.8mlSalt or to taste
1/4 teaspoon 1.3mlFresh ground pepper
1/4 teaspoon 1.3mlGarlic powder - (I use fresh)
3 cups 711mlChicken broth
3 cups 187g / 6.6ozChicken - , cooked and cubed
2 cups 220g / 7.8ozBiscuit mix
2/3 cup 157mlMilk
3/4 cup 109g / 3.8ozCheddar cheese - grated
1/8 teaspoon 0.6mlPaprika

Recipe Instructions

Cook onion, celery, green pepper in butter until soft. Blend in flour, salt, pepper and garlic powder. Add chicken broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Combine onion mixture with chicken and pour into a greased 2 qt casserole.

Put in a hot oven 425 to heat while you make the biscuits. Prepare biscuits mix, using 2/3 cup milk as directed on package.

Turn onto a lightly floured surface and knead a few time. Roll out to an 8" square; sprinkle with the cheese. Roll as for jelly roll, sealing the edges. Cut 8 slices 1" thick.

Place on the hot chicken mixture in casserole and sprinkle with paprika and bake until the biscuits are lightly browned, about 25 minutes.

Source:
Cooking for Company

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