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chicken carrots potatoes frozen green peas celery butter flour chicken pepper milk biscuit baking mix
Viewed: 24 - Published at: 5 years agoIngredients
- 3 c. cubed, cooked chicken
- 1 c. sliced cooked carrots
- 1 c. diced cooked potatoes
- 1 c. frozen green peas, thawed
- 1/2 c. chopped celery
- 6 Tbsp. butter or margarine
- 1/3 c. unsifted flour
- 7 chicken bouillon cubes
- 1/4 tsp. pepper
- 5 1/2 c. milk
- 3 c. biscuit baking mix
Method
- Preheat oven to 375°.
- In a large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper.
- Add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas.
- Remove from heat.
- In medium bowl, combine remaining milk and biscuit mix.
- Mix well.
- Turn 2/3 of the dough into well-greased 13 x 9-inch baking dish. Sprinkle with flour.
- With floured hands, pat evenly over bottom and sides of dish.
- Pour chicken mixture into prepared dish. Turn remaining dough onto a well floured surface.
- Knead until smooth.
- Roll out to 1/8-inch thickness. Cut into 8 (3-inch) rounds.
- Arrange on top of casserole.
- Bake 25 to 30 minutes or until crust is golden. Refrigerate leftovers.
