Recipe: Savory Chicken Pie (using canned mixed vegetables)

SAVORY CHICKEN PIE

2 cups cooked chicken, cubed
3 (15 oz.) cans mixed vegetables, drained
1 (4 oz) jar diced pimiento, drained
1/2 cup (1 stick) butter or margarine
1/2 cup flour
1 teaspoon salt
3/4 teaspoon dried sage
3/4 teaspoon dried marjoram
1/2 teaspoon pepper
2 cups low fat milk
1 (15 oz.) can chicken stock (low sodium)
FOR THE DROP BISCUITS:
2 cups baking powder biscuit mix
1/2 cup milk

Preheat oven to 375 degrees F. Grease a 13x9x2-inch casserole.

Combine cooked chicken, mixed vegetables, and pimiento.

Melt butter or margarine in heavy bottom saucepan. Blend in flour to make roux and cook over medium heat for 5 minutes, stirring constantly. Add seasoning.

Remove from heat and slowly add milk and stock, stirring constantly. Return to heat and simmer until thick and smooth.

Place chicken-vegetable mixture in prepared casserole. Pour thickened sauce over.

PREPARE THE DROP BISCUITS:
Gently combine ingredients and drop on savory chicken-vegetable mixture. Refrigerated biscuit dough could be substituted.

Bake at 375 degrees F for 30 minutes or until biscuits are golden brown and mixture is bubbling.

Servings: 8