Chicken Pie with Baking Powder Biscuits

 Chicken Pie

(a great use for leftover chicken)

Ingredients:

4 Tbsp Butter
4 Tbsp Flour
Salt and Pepper
1 cup hot water
1 chicken bouillon cube
1 cup milk
2 cups cooked chicken, cut into cubes
1 cup cooked carrots
1 can green beans, drained
1-2 potatoes, cooked, peeled, and cubed
1 can refrigerator biscuits (or one recipe of the baking powder biscuits below)

Instructions:

Melt butter and stir in flour and salt and pepper to taste.  Dissolve bouillon cube in the hot water (or use 1 cup of chicken broth) and stir into the flour and butter mixture.  Add milk and stir constantly over medium heat until thickened.  Combine sauce with chicken and vegetables in a casserole dish and cover with biscuits.  (I usually make my own biscuit recipe and roll it out and lay it over the top and trim the edges)  Bake at 425 degrees Fahrenheit for around 18 minutes until the biscuits are lightly browned and the sauce is bubbly.

You can prepare this recipe ahead of time without the biscuit topping and refrigerate it.  When ready to bake, take it out of the refrigerator and let it come to room temperature then add the biscuits and bake.

Baking Powder Biscuits

Ingredients:

2 cups flour

1 Tbsp baking powder

1 tsp salt

1/3 cup shortening

about 3/4 cups milk

Instructions:

Sift flour and baking powder together. Cut shortening into flour mixture until it resembles coarse cornmeal.  Make a well in the center and pour in about 2/3 cup of milk all at once.  Stir quickly with a fork.  If the mixture seems dry add a little more milk to form a dough just moist enough to leave the side of the bowl and form a ball.  Gently roll out the dough to 3/4 inches thick.  At this point you can lay it over the chicken pie or cut out biscuits.  If you cut out biscuits bake 12 to 15 minutes on an ungreased pan at 450 degrees Fahrenheit.