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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Bisquits Recipe

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This recipe for Chicken and Bisquits is from The McConnell Family Cookbook Project, 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:  
1 pkg. frozen peas and carrots
½ chopped onion
½ chopped fresh mushrooms
¼ cup butter
⅓ cup all purpose flour
½ tsp. salt
½ tsp. Poultry seasoning
Dash of black pepper
2 cups chicken broth
¾ cup milk
3 cups cooked cubbed, chicken
Directions:
Directions:
Cook peas and carrots per package directions. Drain and set aside. In a saucepan cook onions and mushrooms in butter. Than stir in flour and seasonings. Add chicken broth and milk all at once. Cook and stir until thick and bubbly. Than stir in chicken and vegetables. Once this is heated thoroughly, you can serve over biscuits. Or place chicken mixture into a casserole dish and place uncooked biscuit pieces on top. Take a round biscuit and cut into 4 pieces. Cook in oven until biscuits are cooked.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This recipe came from Cindy Lewis.

 

 

 

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