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Biscuit-Topped Spinach Chicken Pie Recipe

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This recipe for Biscuit-Topped Spinach Chicken Pie is from Liberty Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
This is one of our family favorites!

Filling:
2 c. cooked, shredded chicken
1/2 c. (1 medium) onion, chopped
10 oz. package chopped spinach, thawed and drained
2 oz. jar of chopped pimentos, drained
1 c. sour cream
1 egg, slightly beaten
1/2 t. salt
1/4 t. pepper
pinch of nutmeg
1 tsp. minced garlic

Biscuits:
1 2/3 c. flour
1/4 c. butter or margarine, melted
3/4 c. cup buttermilk (may substitute 1 Tbsp. of vinegar in 1 cup of milk)
2 t. baking powder
1/2 t. salt
Directions:
Directions:
Heat oven to 350. Mix all the filling ingredients together. Spread in a 9" pie pan. Set aside. Stir together all the biscuit ingredients. Drop by tablespoonsful onto spinach mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through.

 

 

 

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