Thursday, September 10, 2009

Biscuit-Topped Chicken Pie:

This recipe is perfect in the fall and you can mix up everything beforehand except the angel biscuit recipe so you can put it in the fridge the night before and when you get home you can mix up the biscuit recipe and put it on top and bake it. This is a family favorite in my house!

Biscuit-Topped Chicken Pie:
2 cups chopped cooked chicken
6 - 8 hard boiled eggs, sliced
1 can corn, drained
dash of salt
1/4 tsp pepper
2 2/3 cups chicken broth
1 can cream of chicken soup
1 recipe angel biscuit dough*

Preheat oven to 425 degrees. Place chicken in baking dish; cover with sliced eggs and drained corn. Sprinkle with salt and pepper. Mix broth and soup; pour over chicken.

Angel Biscuits*:
2 ½ cups flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup shortening
1 cup milk
1 tbsp yeast dissolved in ¼ cup warm water

Combine dry ingredients in large bowl. Add shortening and cut in until mixture is crumbly. In separate bowl whisk together milk & yeast. Pour over dry ingredients. Roll dough into ball and knead on floured surface 20-25 times. Pat into ½ inch thickness. Cut Angel Biscuit Dough into rounds with a biscuit cutter; arrange over chicken. Bake for 30 minutes; serve hot. Yield: 6-10 minutes.

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