This is a favorite family recipe that we use with our leftover MacCurdy Farm pastured chicken. We believe in using all of the meat, not just the protein rich white stuff.
Chicken Biscuit Pie
2 tbsp. olive oil
1 cup of cooked chicken (white and dark meat)
1 onion (diced)
1 tbsp. green pepper (diced)
1/2 cup of mixed veggies (Be creative)
1 can of cream of mushroom soup
1 cup of milk or water
Gently saute onions and pepper in olive oil. Add 1 can of cream of mushroom soup, milk, chicken and vegetables.
Turn into casserole dish or 9″ pie plate. Top with biscuits (small, not too thick).
Bake at 425 degrees Fahrenheit for 15 – 20 minutes.
2 cups of flour
4 tsp. baking powder
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 tsp. salt
1/2 cup of shortening
2/3 cup of milk