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Split-Biscuit Chicken Pie

Source of Recipe


Easy Home Cooking, December/January 2007






List of Ingredients



• 1/3 cup butter
  
• 1/3 cup all-purpose flour
  
• 2½ cups whole milk
  
• 1 Tbsp chicken bouillon granules
  
• ½ tsp dried thyme
  
• ½ tsp black pepper
  
• 4 cups cooked diced chicken
  
• 2 jars (4 ounces each) diced pimientos
  
• 1 cup frozen peas, thawed
  
• 1 package (6 ounces) refrigerated biscuits
  






Instructions



1. Preheat oven to 350° F. Lightly coat 12- x 18-inch baking dish or 2-quart casserole with nonstick cooking spray; set aside.
   
   
2. Melt butter in large skillet over medium heat. Add flour; mix until smooth. Add milk, bouillon, thyme and pepper; mix until smooth. Cook and stir until thickened, scraping pan with spatula. Remove from heat. Stir in chicken, pimientos, and peas. Pour mixture into prepared baking dish. Bake 30 minutes.
   
   
3. Meanwhile, bake biscuits according to package directions. Remove from oven; set aside. Split biscuits in half; arrange cut side down on top of chicken mixture. Bake 3 minutes longer, or until biscuits are warmed through.
   
   Makes 4 to 5 servings.
   
   ............
   
   Variation:
   For a one-skillet meal, use an ovenproof skillet. Use whole biscuits instead of halves.