Chicken and
Biscuit Pie





serves 6

Ingredients

  • 2 cups biscuit mix and about 1/ 2 cup milk
  • 6 Tablespoons butter
  • 6 Tablespoons flour
  • dash pepper
  • dash mace or nutmeg
  • 1/2 teaspoon Worcestershire sauce
  • dash of fines herbes or thyme
  • 1 cup half-and-half
  • 1 1/2 cups chicken broth
  • 12 small white onions, peeled, cooked, and drained
  • 4 cups cooked diced chicken
  • 1 1/2 cups frozen peas and carrots, cooked until just tender and drained

Directions

Prepare biscuit dough with biscuit mix and milk. On a lightly floured board, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.

Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.

Arrange onions, chicken, and peas and carrots in a lightly buttered 2 quart casserole; pour sauce over all. Arrange biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° F. until browned and done, about 25 to 30 minutes.

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