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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables. -Mary Beth de Ribeaux, Gaithersburg, Maryland Ingredients:
4 cups cubed cooked chicken |
1-1/2 cups chicken broth |
1-1/2 cups frozen peas |
3 to 4 medium carrots, cut into 1/4-inch slices |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups biscuit/baking mix |
1-1/4 cups milk |
1 teaspoon garlic powder |
1/2 teaspoon celery seed |
paprika |
Directions:
1. In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
2. Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin).
3. Pour hot chicken mixture into eight greased ovenproof 10-oz. custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika.
4. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 8 servings.
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