deep dish chicken pie

How To Make deep dish chicken pie

• 1

  Cook potatos and carrots in boiling salted water in large saucepan 15 to 20 minutes or until tender; drain, saving 1 cup of potato carrot liquid for next step.
• 2

  While vegetables cook in saucepan saute onions and green pepper till soft; stir in chicken soup and 1 cup saved liquid
• 3

  Spoon vegetables and chicken into 8 cup casserole; including the 1 cup of frozen peas.
• 4

  Bake in hot 425 oven for 15 minutes, while you make the biscuit topping
• 5

  sift flour, baking powder and salt into medium sized bowl; cut in 1/4 cup of cold butter; add milk all at once and stir till just blended
• 6

  Turn dough out onto lightly floured board; knead lightly; roll out to a 7-inch round, cut into six wedges
• 7

  Arrange biscuits on top of hot mixture. Bake until biscuits are golden about 15 minutes
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