4 c Cooked chicken; cubed
1 1/2 c Chicken broth
1 1/2 c Frozen peas
4 md Carrots; peeled and cut into
-1/4″ slices
1 cn Condensed cream of mushroom
-soup; undiluted
1/4 ts Salt
1/4 ts Pepper
2 c Biscuit/baking mix
1 1/4 c Milk
1 ts Garlic powder
1/2 ts Celery seed
Paprika
In a saucepan, combine chicken, broth, peas, carrots, soup, salt and
pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit
mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot
chicken mixture into eight greased ovenproof 10-ounce custard cups or
casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of
each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35
minutes, or until topping is golden brown.
NOTES : « I created a new title for my mom’s potpie recipe while trying to
come up with a clever menu for our Presidents’ Day party. An old political
slogan came to mind that fits the theme and my main dish just fine! It’s
chock-full of chicken and vegetables. » — Mary Beth de Ribeaux,
Gaithersburg, Maryland
Yields
8 Servings