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Penny’s Deep Dish Chicken Pie Recipe

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This recipe for Penny’s Deep Dish Chicken Pie is from Calvary Chapel Festus 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:  
6 med sized potatoes, quartered
6 med size carrots, quartered (can use baby carrots in bag)
¼ cups chopped onion
¼ cups chopped green pepper
2 Tbsp margarine
1 – 10 ¾ oz can condensed cream of chicken soup
3 cups cooked chicken cut up
Biscuits:
1 ½ cups flour
2 tsp baking powder
¼ cups margarine
½ cup milk
Directions:
Directions:
Cook potatoes and carrots in boiling water until tender. Drain, saving 1 cup of liquid for next step. Sauté onion & pepper in margarine until soft. Add soup and 1 cup saved liquid. Spoon vegetables and meat into 8 cup casserole: pour sauce over and Bake @ 425º for 15 min while making biscuit topping: arrange biscuits on top of hot mixture bake 15 min or until biscuits are golden.
Biscuits: Cut margarine into dry ingredients. Add ½ milk all at once; stir just until blended. Knead 30 seconds. Roll into 7” round; cut into 6 wedges (pie shape) brush tops with milk and sprinkle with sesame or poppy seeds if desired. This is also good with your leftover turkey.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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