Crusty Chicken Pie

By slane2

Chicken pot pie with soft cheese biscuits in place of a crust. Delicious!

Ingredients

• Pie Filling:
• 1/4 C margarine
• 1/4 C flour
• 1 C milk
• 1 C chicken broth
• 2 C diced cooked chicken
• 1/2 C diced cooked celery
• 1 1/2 C cooked and drained peas, corn, carrots.
• 3/4 tsp. salt
• 1 tsp. lemon juice
• Biscuits:
• 2 C flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 C cold butter or shortening
• 2/3 C milk
• 1 C grated cheese

Details

Servings 6

Preparation

Step 1

To make pie filling: In large saucepan, melt butter, blend in flower, stir in milk and broth. Cook until thick, stirring constantly. Add remaining ingredients and heat through. Place in casserole dish.

To make biscuits: Sift dry ingredients into bowl and cut in butter or shortening until the size of peas. Pour milk into centre of flour mixture. Stir until mixture leaves the sides of the bowl. Knead gently on lightly floured surface for one minute, then spread out to 1/4" thickness. Sprinkle with 1 C grated cheese. Roll as a jelly roll and then cut into 1/2" slices. Place slices on top of filling in the casserole.

Bake pie at 425 F for about 20 minutes, until filling is bubbling and hot and biscuits are lightly browned.