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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


Prepare biscuit dough with biscuit mix with 1/2 cup of 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.

Serves 6

Calories per serving: 500

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