Ingredients: |
Ingredients: 3 Boneless and skinless chicken breasts
1 (8 ounce) room temperature cream cheese
2 sticks of room temperature butter
1 can cream of chicken, mushroom or celery soup
1 to 1 and 1/2 cups self-rising flour
salt and pepper to taste
1/2 teaspoon crushed thyme
1/2 teaspoon rosemary, chopped (optional)
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Directions: |
Directions:Boil chicken breasts in water, seasoned with salt, pepper, thyme and rosemary. Cook chicken until tender. Keep 1 and 1/2 to 2 cups of cooking liquid. After cooling, pull chicken apart into small pieces. Put chicken back into pot, adding soup. Add enough cooking liquid to thin out soup some. You don't want to make the soup runny, so add a little at a time. Add 4 tablespoons butter to chicken and soup mixture and blend well.
DOUGH: Cream butter and cream cheese in mixer with dough hook or use food processor, add flour until well blended. Take dough out and wrap in plastic wrap, Cool in refrigerator for 45 minutes to one hour. This will make it easier to roll out.
Roll dough into 1/8" thick, and cut into biscuits. In a buttered 9" x 9" pan, lay biscuits on bottom of pan, pour chicken mixture over biscuits. Add remaining biscuits across the top of pie. Brush extra melted butter on top of the pie. Bake in 425º oven until pie is brown and bubbly (20 - 25 minutes). |
Personal
Notes: |
Personal
Notes: If you use a 9" x 13" pan, do not put biscuits on bottom of pan, there will only be enough to put on the top.
You can also roll out the dough and lay it on the bottom of the pan, and make one crust to put on the top of the pie.
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