BISCUIT TOPPED CHICKEN PIE|
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. diced onion
2 c. diced, cooked chicken
1 c. mixed vegetables, drained
3 c. chicken broth
Melt butter. Add flour and salt. Add chicken broth
slowly and bring to a boil. In a 2-quart casserole dish, place
chicken, vegetables, onion and pepper. Pour hot broth mixture
over chicken and vegetables. Top with biscuits. Bake at 325 degrees
for 30 minutes.
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