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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits. Ingredients:
1/3 cup butter |
1 onion, chopped |
1/3 cup all-purpose flour |
1 1/2 cups chicken broth |
2/3 cup milk |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup frozen green peas |
1 cup frozen diced carrots |
2 cups cooked, shredded chicken meat |
2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
5 tablespoons shortening |
3/4 cup milk |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
2. In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
3. In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
4. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.
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