TWO-CUPPER CHICKEN PIE

By sharon_rm2010

You get a bit of everything with each bite. Use leftover chicken.

Ingredients

• TOPPING:
• 2 cups cooked frozen pease
• 2 cups cooked diced carrot (about 7 small)
• 2 cups cooked diced potato (about 2-1/2 medium)
• salt, sprinkle
• pepper, sprinkle
• 2 cups warmed chicken gravey
• 1-1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup water
• 1 tbsp cooking oil
• 1 large egg
• 1 tbsp water

Details

Servings 6

Preparation

Step 1

Layer peas, carrot, potato and chicken in ungreased 3 quart casserole. Sprinkle with salt and pepper. Pour gravy evenly over top.

TOPPING: Combine flour, baking powder and salt in medium bowl. Make a well in center.

Pour water and cooking oil into well. Stir until soft ball forms. Turn out only lightly floured surface. Knead 6 to 8 times. Roll or pat to size of casserole. Cut slits. Place over top.

Combine egg and water in small bowl. Brush over topping. Bake, uncovered, in 400 oven for 25 to 30 minutes until heated through and golden.