Recipe: Biscuit-Topped Spinach Chicken Pie (using cooked chicken)

BISCUIT-TOPPED SPINACH CHICKEN PIE

FOR THE FILLING:
2 cups shredded cooked chicken
1/2 cup chopped onion
10 ounces frozen chopped spinach, thawed, drained
2 ounces chopped pimiento, drained
8 ounces dairy sour cream
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon minced fresh garlic
FOR THE BISCUITS:
1 2/3 cups all purpose flour
1/4 cup butter or margarine, melted
3/4 cup buttermilk*
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 375 degrees F.

In large bowl stir together all filling ingredients. Spread in greased (9-inch) pie pan; set aside.

In medium bowl stir together all biscuit ingredients. Drop dough by tablespoonfuls onto spinach mixture.

Bake for 30 to 40 minutes or until biscuits are golden brown and pie is heated through.

*1 tablespoon vinegar plus enough milk to equal 1 cup can be substituted for 1 cup buttermilk.

Makes 6 servings
Source: Land O Lakes Treasury of Country Recipes