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Parkay margarine flour basil buttermilk chicken frozen green peas thin carrot celery flour baking powder salt baking soda egg chives buttermilk margarine
Viewed: 53 - Published at: 5 years agoIngredients
- 1/4 c. Parkay margarine
- 1/4 c. flour
- 1 tsp. dried basil leaves, crushed
- 1 1/2 c. buttermilk
- 2 1/2 c. chopped cooked chicken
- 1 (10 oz.) pkg. frozen green peas and onions, thawed, drained
- 1 c. thin carrot slices
- 1/2 c. celery slices
- 1 1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 egg, beaten
- 2 Tbsp. chopped chives
- 1/2 c. buttermilk
- 1/3 c. margarine
Method
- Melt margarine over low heat in saucepan.
- Blend in flour and seasonings.
- Gradually add buttermilk; cook, stirring constantly, until thickened.
- Add chicken and vegetables.
- Continue cooking ten minutes, stirring occasionally.
- Spoon into 1 1/2-quart casserole. Combine dry ingredients.
- Cut in margarine until mixture resembles coarse crumbs.
- Stir in chives.
- Reserve 2 tablespoons egg and combine remaining egg and buttermilk to flour mixture, mixing just until moistened.
- On lightly floured surface, knead dough ten times.
- Roll out dough to 10-inch circle.
- Place over chicken mixture.
- Brush with reserved egg.
- Bake at 400° for 15 to 20 minutes or until crust is golden brown.
- Serves 6 to 8.
