CHICKEN POT PIE # 1|
2 Tbsp. shortening
1 1/4 c. chicken broth or
1/2 c. chopped celery
1/2 c. chopped onion
2 Tbsp. flour
2 c. cooked chicken
1 can English peas
2 carrots, sliced
1/8 tsp. black pepper
Melt shortening in saucepan; stir in flour. Add
seasoning, then broth and chicken. Cook until thickened. Add
celery, onions and carrots which have been cooked to tenderize.
Add peas and heat thoroughly. Place in greased baking dish and
top with cheese biscuits. (See recipe for Cheese Biscuits.)
Bake at 350 degrees until brown. (May also top with canned biscuits.)
Good Source: Vitamin A, calcium and fiber.
biscuit mix (Bisquick)
1 c. grated cheese
1/3 to 1/2 c. water
Add cheese to Bisquick mix (amount to make desired
biscuit serving). Add water and mix. Knead and roll dough as
you do for biscuits. Top chicken pot pie. If you prefer,
cheese may be omitted to make plain pie pastry topping.
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