Chicken Potpie with Biscuits
4 c Creamed chicken*
10 oz Frozen peas
1 1/2 c Sliced mushrooms
1 c Flour
2 ts Baking powder
1/4 ts Salt
1/4 ts Pepper
3 tb Shortening
1/2 c Milk
1/8 ts Paprika
Combine creamed chicken, peas and mushrooms in a deep dish pie plate.
Combine flour, baking powder, salt and pepper in bowl. Cut in shortening until
coarse crumbs form. Add milk and mix lightly until just mixed. Drop onto chicken
mixture in 8 heaps and sprinkle with paprika.
To freeze at this point, cover tightly and freeze up to 3 months.
To serve: Bake in a preheated 350° oven 2 hours (if frozen) 2 hours or until
bubbly and biscuits are cooked through.
Makes 4 servings.