EASY CHICKEN PIE
2 cups cooked, cubed chicken
1 potato, cooked and cubed
1 cup sliced cooked carrots
1 cup cooked or canned, drained green beans
4 Tbsp. butter or margarine
4 Tbsp. flour
1/4 tsp. salt
dash pepper
1 chicken bouillon cube
1 cup hot water
1 cup milk
1 can refrigerator biscuit dough
Preheat oven to 450 degrees F. Lightly grease a 2-3 quart casserole dish.
Prepare chicken, potato, carrots, and green beans. Place in a large mixing bowl.
Melt butter; stir in flour, salt and pepper.
Dissolve bouillon cube in hot water; stir into flour mixture; add milk and stir constantly over medium heat until thickened.
Combine sauce with chicken and vegetables; pour into prepared casserole dish. Arrange unbaked biscuits on top.
Bake at 450 degrees F for 10-15 minutes or until bubbly and biscuits are lightly golden. Serve immediately.
Adapted from source: Where's Mom Now That I Need Her?: Surviving Away from Home by Kent P. Frandsen
2 cups cooked, cubed chicken
1 potato, cooked and cubed
1 cup sliced cooked carrots
1 cup cooked or canned, drained green beans
4 Tbsp. butter or margarine
4 Tbsp. flour
1/4 tsp. salt
dash pepper
1 chicken bouillon cube
1 cup hot water
1 cup milk
1 can refrigerator biscuit dough
Preheat oven to 450 degrees F. Lightly grease a 2-3 quart casserole dish.
Prepare chicken, potato, carrots, and green beans. Place in a large mixing bowl.
Melt butter; stir in flour, salt and pepper.
Dissolve bouillon cube in hot water; stir into flour mixture; add milk and stir constantly over medium heat until thickened.
Combine sauce with chicken and vegetables; pour into prepared casserole dish. Arrange unbaked biscuits on top.
Bake at 450 degrees F for 10-15 minutes or until bubbly and biscuits are lightly golden. Serve immediately.
Adapted from source: Where's Mom Now That I Need Her?: Surviving Away from Home by Kent P. Frandsen
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