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Chicken and Biscuit Pie

A biscuit mix topping makes this chicken pie a snap to prepare and bake. Cook the chicken the day before or use a large cooked rotisserie chicken in this dish.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

• 2 cups biscuit mix and about 1/2 cup milk
• 6 tablespoons butter
• 6 tablespoons flour
• dash pepper
• dash mace or nutmeg
• 1/2 teaspoon Worcestershire sauce
• dash of fines herbes or thyme
• 1 cup half-and-half
• 1 1/2 cups chicken broth
• 12 small white onions, peeled, cooked, and drained
• 4 cups cooked diced chicken
• 1 1/2 cups frozen peas and carrots, cooked until just tender and drained

Instructions:

Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.

Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.

Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° until browned and done, about 25 to 30 minutes. Chicken pie serves 6.