Chicken Pot Pie
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A home-kitchen version of chicken pot pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 1/2 c. biscuit mix
- 2 tsp. sesame seed
- 3 to 4 Tbsp. hot water
- 3 Tbsp. margarine, softened
- 1/3 c. margarine
- 1/2 c. biscuit mix
- 1/3 c. onion, chopped
- salt and pepper to taste
- 1 1/4 c. chicken broth
- 2/3 c. milk
- 2 c. cooked chicken
- 2 1/2 c. mixed vegetables, cooked
Method
Combine the 1 1/2 cups biscuit mix, sesame seed, water and the 3 tablespoons margarine.
Pat into an 8-inch square or a 9-inch round pan; set aside.
Melt the 1/3 cup margarine; stir in the 1/2 cup biscuit mix, onion and seasonings.
Cook over low heat until bubbly; remove from heat.
Stir in chicken broth and milk.
Heat to boiling and boil 1 minute.
Stir in chicken and mixed vegetables.
Turn into ungreased 8-inch square baking dish or 9-inch pie plate.
Place dough over top.
Cut several slits in top and bake for 25 to 30 minutes at 425° or until golden.
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