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Receta Chicken Biscuit Pot Pie
by CookEatShare Cookbook

Chicken Biscuit Pot Pie
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Ingredientes

  • 1/3 c. butter
  • 1/3 c. Bisquick baking mix
  • 1/3 c. minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 c. water
  • 1/2 c. lowfat milk
  • 1 1/2 teaspoon instant chicken bouillon
  • 2 c. cut up cooked chicken or possibly turkey
  • 1 (10 ounce.) pkg. frzn peas & carrots
  • 1 c. Bisquick baking mix
  • 1/2 teaspoon celery seed
  • 1/4 c. cool water

Direcciones

  1. Mix 1 c. baking mix and the celery seed; stir in 1/4 c. water till 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 mix into ungreased 2 qt round casserole; carefully place dough over chicken mix. Cut slits in center to allow steam to escape. Bake, uncovered till top is light brown, about 15 min. 4 servings.
  2. Heat oven to 425 degrees. Heat butter in 2 qt saucepan over low heat till melted. Fold in 1/3 c. baking mix, the onion, salt and pepper. Cook over low heat, stirring constantly till mix is bubbly. Remove from heat; stir in 1 1/2 c. water, the lowfat milk and chicken bouillon (dry). Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken and frzn vegetables; heat through. Keep hot over low heat.