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Chicken and Biscuit Pie Recipe

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This recipe for Chicken and Biscuit Pie, by , is from A Family Cook, Made with Love!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathi McDown

Category:
Category:

Ingredients:  
Ingredients:  
1- 15 1/4 oz can chicken stew, 1- 10 1/2 can condensed cream of chicken soup, 1 TB instant minced onion, 1/2 tsp dried rosemary,crushed, 1- 8 oz can peas, drained, 1- 4oz can mushrooms,drained, 1- 5 oz can boned chicken,diced,1 tube refrigerated biscuits

Directions:
Directions:
In a 2-quart saucepan combine stew, chicken soup, onion, and rosemary. Stir in peas and mushrooms; carefully stir in chicken. Heat slowly, stirring occasionally, till mixture boils. Turn into a 2 -quart casserole. Arrange biscuits atop HOT chicken mixture. Bake at 450 degrees for 12 minutes. Serves 4-5

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
Taken from "Better Homes and Gardens New Cook Book" from the 1970's- this is a more nutritious rendition of the pot pies we loved. I use the cheaper brand biscuits, not the extra-large type, so the dough will cook well enough on the casserole, and you can get all ten on top. It is one of the quick meals easy to fix on a cold winter's night! For the chicken stew, I use "chicken ala King" brand in the store today.

 

 

 

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