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Chicken pot pies

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, H, C, D, P
    MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 6 tbsp. butter

    2. 1/2 c. chopped onion

    3. 1/2 c. all-purpose flour

    4. 1 tsp. poultry seasoning

    5. 1/4 tsp. lemon pepper

    6. 3 c. water

    7. 3 tbsp. chicken soup mix

    8. 3 c. cubed, cooked chicken or turkey

    9. 1 (10 oz.) pkg. frozen peas and carrots, tender cooked and drained

    10. 1/4 c. chopped pimento

    11. 1 (6 count) pkg. refrigerated biscuits

    Instructions Jump to Ingredients ↑

    1. In saucepan, melt butter. Add butter. Add onion; cook until tender. Stir in flour, parsley, poultry seasoning and lemon pepper. Add water and chicken soup mix; stir to blend well. Cook and stir until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly.

    2. Divide mixture into 6 individual casseroles. Cut each biscuit into quarters; place 4 pieces of biscuit on top of hot chicken mixture in each casserole. Place on shallow baking pan; bake at 450 degrees for 8 to 10 minutes or until biscuits are lightly browned. Makes 6 servings.

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