Tuesday, February 16, 2010

Biscuit-topped chicken pie

This recipe is good ol' southern cooking. It's a very satisfying casserole dish that's sure to please. You can use your own biscuit recipe, if desire. Frozen or refrigerated biscuits don't work well.

Biscuit-Topped Chicken Pie:
2 cups chopped cooked chicken
6 - 8 hard boiled eggs, sliced
1 can corn, drained
dash of salt
1/4 tsp pepper
2 2/3 cups chicken broth
1 can cream of chicken soup
1 recipe angel biscuit dough*

Preheat oven to 425 degrees. Place chicken in baking dish; cover with sliced eggs and drained corn. Sprinkle with salt and pepper. Mix broth and soup; pour over chicken.

Angel Biscuits*:
2 ½ cups flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup shortening
1 cup milk
1 tbsp yeast dissolved in ¼ cup warm water

Combine dry ingredients in large bowl. Add shortening and cut in until mixture is crumbly. In separate bowl whisk together milk & yeast. Pour over dry ingredients. Roll dough into ball and knead on floured surface 20-25 times. Pat into ½ inch thickness. Cut Angel Biscuit Dough into rounds with a biscuit cutter; arrange over chicken. Bake for 30 minutes; serve hot. Yield: 6-10 minutes.

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