Baked Chicken Recipes

Leftover Chicken with Biscuit Topping

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Yield: 4 servings

Ingredients

Filling

  • 2 tablespoons vegetable oil
  • 1 small onion, peeled, chopped
  • 1/2 green bell pepper, finely chopped
  • 2/3 cup sliced mushrooms
  • 2 tablespoons cornstarch
  • 1 1/2 cups milk
  • 1 1/2 to 2 cups cooked chicken, cut into cubes
  • Salt and pepper

Biscuits

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/3 cup butter
  • About 2/3 cup milk

Instructions

Filling

  1. Heat oil in skillet.
  2. Add onion, bell pepper and mushrooms; sauté for a few minutes.
  3. Add cornstarch; cook for 1 minute, stirring all the time.
  4. Add milk gradually; stir until boiling.
  5. Add chicken and seasoning.
  6. Turn into a deep 8 or 9 inch pie plate.

Biscuits

  1. Sift flour, salt and baking powder.
  2. Cut in butter with pastry blender until mixture looks like coarse bread crumbs.
  3. Using fork, stir in enough milk to make soft but not sticky dough.
  4. Knead lightly on floured board; roll about 1/2 inch thick.
  5. Cut into 1 1/2 inch rounds with cookie cutter.
  6. Place rounds on top of chicken mixture; brush with milk.
  7. Bake for 10 to 15 minutes.

Attribution

Posted by Olga at Recipe Goldmine 7/9/02 6:46:14 am.



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