….. Is still delicious. Not quite as delectable as my Fancy Chicken Pot Pie, but still pretty tasty.
Filling:
3-4 Cups Vegetables, diced. Or not. Like peas. Don’t dice peas. Or corn.
1 Cup Shredded Chicken
1 Can Cream of Chicken soup
1 Can Cream of something else soup (Mushroom, Celery and Broccoli are all great options)
1/2 Cup 1/2 and 1/2, milk or Cream
1 Teaspoon Thyme
Salt and Pepper to taste
Biscuit Topping:
2 Cups All purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
1/3 Cup Vegetable Shortening
3/4 Cup Buttermilk
In a microwave safe bowl, place the vegetables with 2 Tablespoons of water. Cover and steam for 8-10 minutes. Drain veggies and mix in the soup, chicken, and seasonings. Place into a 9X13 glass casserole dish. In another bowl, mix the dry ingredients for the biscuit topping. Cut in the shortening. Lightly stir in the buttermilk. You can substitute plain milk if you don’t have buttermilk. Drop biscuit mix by spoonfuls onto the chicken mixture. Bake in a preheated 400 degree oven for 3-40 minutes, biscuits should start to turn golden brown on top and chicken-vegetable mix should be hot and bubbly. I serve it with pear sauce or peaches that I canned in the summer and it’s a perfect one-dish dinner for a family. Serves 4-6 adults.
3sisters1cookbook 