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LOCATION: Recipes >> Entrée Pies >> Potpie 01

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Chicken (or Beef) Pie

1 1/2 C cubed (cooked) chicken
1 can peas (drained)
1 can baby (or sliced) carrots (drained)
1 can or jar baby onions (drained)
1 cup chicken broth
1 cup milk
2 TBSP margarine
2 TBSP flour
S & P to taste
1 pkg. refrigerator biscuits

Preheat the oven to the temperature specified on the biscuit package.

Using a good sized saucepan, make a roux of the margarine & flour.
Add milk & broth slowly, stirring constantly (this will thicken
somewhat). Add the rest of the ingredients and heat until the sauce
is bubbling.

Pour this whole mess into a casserole dish. Put it into the oven
until the sauce is once again bubbling over the *entire surface*.
(This is necessary to keep the biscuits from becoming soggy.)

When the surface of the casserole is bubbling, quickly place the
biscuits on top and bake for the amount of time specified on the
biscuit package.

To adjust this for ground beef (or ground turkey); stir-brown the
meat first and instead of using the roux/broth/milk mixture just
use a couple of cups of packaged brown or onion gravy mix prepared
according to package directions.

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