Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked shredded chicken |
| ½ cup | Chopped onion |
| 10 ounces | Package frozen chopped spinach, thawed, drained |
| 2 ounces | Jar chopped pimentos, drained |
| 1⅔ cup | Flour |
| ¼ cup | Butter or margarine, melted |
| ¾ cup | Buttermilk |
| 1 cup | Sour cream |
| 1 each | Egg, slightly beaten |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| pinch | Nutmeg |
| 1 teaspoon | Minced fresh garlic |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
MAKES: 6 SERVINGS
FILLING
BISCUITS
heat oven to 375. Combine all filling ingredients, spread in a 9" pie plate; set aside. stir together biscuit ingredients. Drop dough by talbespoons onto spinach mixture. Bake 30-40 minutes until biscuits are golden and pie is heated through. Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94 Submitted By CAROLYN SHAW On 11-07-94