Chicken Biscuit Pie
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ½ cup milk
- ⅔ cup cooked chicken, diced
- 1 cup peas
- 2 tablespoons onion, finely diced
- ½ teaspoon dried basil
- dash black pepper
- 1 cup biscuit mix, Shortcut
- ⅓ cup milk
Instructions
- Preheat your oven 230° C (450° F), get out a 1 quart casserole.
- In a large non stick pan on medium heat, mix together the soup and ½ cup of milk.
- Add the chicken, peas, onion, basil, and pepper. Mix together and bring to a boil.
- Pour mixture into the casserole.
- In a small bowl, mix together the biscuit mix and ⅓ cup of milk to make the biscuit dough.
- Drop dough by spoonfuls onto the casserole.
- Bake for 10-15 minutes or until the biscuits are lightly browned.
- Serve with sides of your choice. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Biscuit Mix.
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