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 |
\N 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