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CHICKEN BISCUIT POT PIE 
1/3 c. butter
1/3 c. Bisquick baking mix
1/3 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. water
1/2 c. milk
1 1/2 tsp. instant chicken bouillon
2 c. cut up cooked chicken or turkey
1 (10 oz.) pkg. frozen peas & carrots
1 c. Bisquick baking mix
1/2 tsp. celery seed
1/4 c. cold water

Mix 1 cup baking mix and the celery seed; stir in 1/4 cup water until soft dough forms. Smooth dough into a ball on surface floured with baking mix. Knead 5 times. Pat dough into about 8" circle on surface well floured with baking mix with hands floured with baking mix. Pour chicken mixture into ungreased 2 quart round casserole; carefully place dough over chicken mixture. Cut slits in center to allow steam to escape. Bake, uncovered until top is light brown, about 15 minutes. 4 servings.

Heat oven to 425 degrees. Heat butter in 2 quart saucepan over low heat until melted. Mix in 1/3 cup baking mix, the onion, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat; stir in 1 1/2 cups water, the milk and chicken bouillon (dry). Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.

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 Rating: 5 / 5 - Reviews: 1
Dec 30, 7:20 PM
Cathe (Michigan) says:

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