Biscuit Topped Deep Dish Chicken |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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For a hearty satisfying supper, you can't beat this creamy deep dish. Ingredients:
1 tablespoon butter |
2 medium carrots, small julienne |
2 small potatoes, diced |
1 cup chopped onion |
1 cup thinly sliced celery |
1/2 cup water |
1/4 cup flour |
1 teaspoon parsley |
1 teaspoon poultry seasoning (for a spicier sauce perhaps you can add an additional teaspoon.) |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups milk |
2 teaspoons chicken bouillon |
2 cups cooked chicken, cut into bite size pieces |
1 cup flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon parsley |
2 tablespoons butter |
1/2 cup milk |
Directions:
1. Heat oven to 375°F, grease 2 quart casserole.
2. Melt butter in large saucepan.
3. Add carrots, potatoes, onion, and celery.
4. Cook and stir for 2 minutes, add water, heat to boiling, reduce heat, simmer 10 minutes.
5. Add flour and spices, stir in milk and boullion.
6. Cook and stir on medium until it comes to a boil.
7. Stir in chicken, pour into casserole.
8. BISCUITS: Mix first 4 ingredients.
9. Cut in butter until course crumbs.
10. Stir in milk, drop by spoonfuls on top of casserole.
11. Bake for 35 minutes, until bubbly and browned.
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