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CHICKEN POT PIE with POTATO PISCUIT CRUST

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					CHICKEN POT PIE with POTATO PISCUIT CRUST
Ingredients Yield: serves 4 to 6 1 ½ cups chopped cooked chicken ½ cup chopped onion 1 ½ cup cream of chicken soup concentrate 1 ½ cups mixed vegetables Directions 1. Heat oven to 375 degrees. 2. Heat chicken, onion, vegetables in soup mix over medium high heat until mix is thoroughly heated. (7 to 10 minutes) 3. Prepare Potato Biscuit Crust. 4. Pour chicken mixture into an ungreased 9” X 9” pan. 5. Unfold crust over the top of the chicken misture. 6. Bake uncovered 30 to 35 minutes or until crust is golden brown.

POTATO BISCUIT CRUST Ingredients 2/3 cup dry potato buds 2/3 cup HOT water 1 ½ cup Bisquick 1 teaspoon dried chives 2 to 3 tablespoons milk Directions 1. Mix potatoes and water and let stand until water is absorbed. 2. Stir in remaining ingredients until a dough forms 3. Using Bisquick on the counter gently knead 10 times 4. Gently pat into a 9” X 9” square 5. Right before you are going to use it, fold carefully into quarters.


				
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