| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pot pies, Chicken |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Chicken broth |
| 1 1/2 |
c |
Cubed; cooked chicken |
| 1 |
cn |
(12 oz.) peas; drained |
| 1 |
cn |
(8 oz.) baby (or sliced) carrots, drained |
| 1 |
cn |
Or jar (6 oz.) baby onions; drained |
|
|
Salt and pepper to taste |
| 1 |
pk |
Refrigerator biscuits |
INSTRUCTIONS
Preheat the oven to the temperature specified on the biscuit package. Using
a good sized saucepan, make a roux of the margarine & flour. Add milk and
broth slowly, stirring constantly (this will thicken somewhat). Add the
rest of the ingredients and heat until the sauce is bubbling. Pour this
whole mess into a casserole dish. Put it into the oven until the sauce is
once again bubbling over the *entire surface*. (This is necessary to keep
the biscuits from becoming soggy.)
When the surface of the casserole is bubbling, quickly place the biscuits
on top and bake for the amount of time specified on the biscuit package. To
adjust this for ground beef (or ground turkey); stir-brown the meat first
and instead of using the roux/broth/milk mixture just use a couple of cups
of packaged brown or onion gravy mix prepared according to package
directions
Formatted by RecipeLu, Orginal post to rec.food.recipes by "Pril"
<apace@fidnet.com> on 2 Nov 1997 06:00:45 -0700, converted by MC_Buster.
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu
<recipelu@geocities.com> on Nov 24, 1997
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