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CHICKEN POT PIE # 1 2 Tbsp. shortening 1 1/4 c. chicken broth or water 1/2 c. chopped celery 1/2 c. chopped onion 2 Tbsp. flour 2 c. cooked chicken 1 can English peas 2 carrots, sliced 1/8 tsp. black pepper Melt shortening in saucepan; stir in flour. Add seasoning, then broth and chicken. Cook until thickened. Add celery, onions and carrots which have been cooked to tenderize. Add peas and heat thoroughly. Place in greased baking dish and top with cheese biscuits. (See recipe for Cheese Biscuits.) Bake at 350 degrees until brown. (May also top with canned biscuits.) Good Source: Vitamin A, calcium and fiber. Cheese Biscuits: biscuit mix (Bisquick) 1 c. grated cheese 1/3 to 1/2 c. water Add cheese to Bisquick mix (amount to make desired biscuit serving). Add water and mix. Knead and roll dough as you do for biscuits. Top chicken pot pie. If you prefer, cheese may be omitted to make plain pie pastry topping. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |