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Leftover Chicken with Biscuit Topping




Source of Recipe


Internet


List of Ingredients




FILLING:

2 tablespoons vegetable oil
1 small onion, peeled, chopped
1/2 green 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 flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup butter or margarine
About 2/3 cup milk

Recipe



Heat oil in skillet. Add onion, green pepper, and mushrooms; saute a few minutes. Add cornstarch; cook 1 minute, stirring all the time. Add milk gradually; stir until boiling. Add chicken and seasoning. Turn into deep 8-or-9 inch pie plate.

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