| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicken | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked; shredded chicken |
| 1/2 | c | Chopped onion |
| 10 | oz | Frozen chopped spinach; thawed, drained |
| 2 | oz | Chopped pimiento; drained |
| 8 | oz | Dairy sour cream |
| 1 | Egg; slightly beaten | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Nutmeg |
| 1 | ts | Minced fresh garlic |
| 1 2/3 | c | All purpose flour |
| 1/4 | c | Butter or margarine; melted |
| 3/4 | c | Buttermilk* |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
INSTRUCTIONS
FILLING BISCUITS Heat oven to 375°. In large bowl stir together all filling ingredients. Spread in greased 9" pie pan; set aside. In medium bowl stir together all biscuit ingredients. Drop dough by tablespoonfuls onto spinach mixture. Bake for 30 to 40 minutes or until biscuits are golden brown and pie is heated through. *1 tablespoon vinegar plus enough milk to equal 1 cup can be substituted for 1 cup buttermilk. Typed and Busted by [email protected] Recipe by: Land O Lakes Treasury of Country Recipes Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Mar 22, 1998
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