Friday, December 22, 2006

Biscuit Topped Chicken Pot Pie

1 can cream of chicken (don't dilute) or equivalent of homemade cream of cluck soup
2/3 cup mayo (don't use low or non fat kind)
2/3 T. Worcestershire sauce
pinch of crushed red pepper
dash of salt (if using canned soup don't add)
4 cups cubed cooked chicken
3 cups chopped veggies (if frozen, nuke for a couple minutes first, then drain)
1 medium onion chopped
1 cup grated sharp cheddar

2-3 tubes refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 tsp salt

heat oven to 375. Saute chopped onion in a tablespoon of butter or olive oil to caramalize and release the sweetness. Mix with soup, mayo, Worcestershire, salt, red pepper, chicken and veggies. Transfer to a lightly greased 13 x 9 inch glass casserole or lasagna pan. Sprinkle with cheese. COVER with foil and bake at 375 for 20 minutes. While it cooks, separate the biscuits and cut in half. Remove casserole and place biscuits, cut side down over hot chicken mixture, about an inch and a half apart. (if you will have a few biscuits left, save for later or freeze).

In a bowl, combine sour cream, celery seed, eggs and salt, whisk up with a fork and pour over biscuits.

Immediately return to oven at 375 F. and bake until top is golden. About 4 minutes more than what the biscuit package calls for. For me, using small biscuits, it was about 16 minutes. With the 13 x 9 pan, it's enough for a family.

1 comment:

  1. Well, I made this dish last night (3.8.10) for the clan, and they absolutely LOVED it - had seconds -raved over the flavor and insisted that I make it again soon. Papa Bear even finished off the last helping for breakfast this morning and went off to work a happy man. Thanks Brigid!!


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