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Biscuit-Topped Spinach Chicken Pie Recipe

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This recipe for Biscuit-Topped Spinach Chicken Pie, by , is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Rathbone
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 cups cooked, shredded chicken
1/2 cup chopped onions
10-oz package frozen chopped spinach, thawed, drained
2-oz jar chopped pimiento, drained (optional)
1 cup sour cream
1 egg, slightly beaten
1/2 tsp salt
Pinch of nutmeg
1 tsp minced fresh garlic
Biscuits:
1-2/3 cup all-purpose flour
1/4 cup butter or margarine, melted
3/4 cup buttermilk
2 tsp baking powder
1/2 tsp salt

Directions:
Directions:
Heat oven to 375 . in large bowl, stir together alll filling ingredients. Spread in greased 9" pie pan; set aside. In medium bowl stir together all biscuit ingredients. Drop by tablespoons onto spinach mixture. Bake 30 to 40 minutes or until biscuits are golden brown and pie is heated through.
* 1 Tbsp of vinegar plus enough milk to equal 1 cup can be substituted for 1 cup buttermilk.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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