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Ingredients
- 2 c. cubed, cooked chicken
- 1 (4.5 oz.) packet Lipton rice and Cheddar (dry mix)
- 1 (16 oz.) bag frozen peas
- 1/2 c. milk, divided
- 2 (9-inch) prebaked pie shells
- 1 container refrigerated Pillsbury "Grands" butter topped biscuits or similar product
Method
- Have cubed, cooked chicken and prebaked pie shells ready. Prepare the rice and peas by cooking according to package directions.
- Add rice and peas to chicken in a large mixing bowl and lightly toss to blend.
- Pour half the chicken mixture into each pie shell.
- Pour 1/4 cup milk over each pie filling.
- Pat and stretch biscuits to make top pie crust, using four biscuits over each pie.
- Pinch edges to shell, crimping and pinch seams where biscuits meet each other.
- (Biscuits stretch better at room temperature than straight from refrigerator.)
- Bake at 375° for 12 minutes.
- Serve immediately with hot milk.
