| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Casseroles, Chicken |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked chicken; cubed |
| 1 1/2 |
c |
Chicken broth |
| 1 1/2 |
c |
Frozen peas |
| 4 |
md |
Carrots; peeled and cut into 1/4" slices |
| 1 |
cn |
Condensed cream of mushroom soup; undiluted |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Biscuit/baking mix |
| 1 1/4 |
c |
Milk |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Celery seed |
|
|
Paprika |
INSTRUCTIONS
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 eight greased ovenproof 10-ounce custard cups or
casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of
each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35
minutes, or until topping is golden brown.
NOTES : "I created a new title for my mom's potpie recipe while trying to
come up with a clever menu for our Presidents' Day party. An old political
slogan came to mind that fits the theme and my main dish just fine! It's
chock-full of chicken and vegetables. " -- Mary Beth de Ribeaux,
Gaithersburg, Maryland
Posted to MM-Recipes Digest by SuenDoug <SuenDoug@aol.com> on May 17, 1998
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