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Source: Tupperware Recipes

Biscuit-Top Chicken Pie
A delicious and original dish! Make it with chicken or leftover turkey.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 28 minutes
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2 tablespoons butter or margarine, divided
1 medium onion, chopped
1 cup fresh mushrooms, sliced
1/4 cup all-purpose flour
2 1/2 cups milk
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked cubed chicken
1 package (10 ounces) frozen peas and carrots, thawed
1 package (1 pound 3 ounces) buttermilk biscuits, large-size, refrigerated
2 tablespoons chopped fresh parsley




1. Preheat oven to 400° F. Spray a 2-quart Square casserole with nonstick cooking spray.

2. Put 1 Tbs. butter, the onion and mushrooms in the casserole. Microwave on High 3-5 minutes until onion is softened. Stir in flour, then whisk in milk, sage, thyme, salt and black pepper. Microwave on High 6-8 minutes until mixture has thickened, stirring twice during cooking.

3. Stir the chicken, peas, and carrots into sauce. Microwave on High 2-3 minutes until mixture is hot.

4. Arrange the biscuits over chicken mixture. Melt the remaining butter and brush over biscuits; sprinkle with parsley.

5. Bake for 10-12 minutes until the biscuits are golden brown and filling is bubbling hot.





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