Chicken Potpie with Biscuits
Yield
1 piePrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
creamed chicken
|
* |
| 10 | ounces |
green peas
|
|
| 4 | ounces |
mushrooms
trimmed, sliced |
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
milk
|
|
| ⅛ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
creamed chicken
|
* |
| 289 | ml/g |
green peas
|
|
| 115.6 | ml/g |
mushrooms
trimmed, sliced |
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
vegetable shortening
|
|
| 118 | ml |
milk
|
|
| 0.6 | ml |
paprika
|
|
Directions
Put chicken, peas and mushroom in a 9 or 10 inch deep-dish pie plate.
Stir to mix.
Mix flour, baking powder, salt and pepper in a medium bowl. Cut in shortening.
Add milk and toss with a fork until just blended.
Drop 8 heaping tablespoonfuls on chicken mixture, sprinkle with paprika.
Can freeze at this point or bake 350℉ (180℃). til thick and bubbly.
