Biscuit-topped spinach chicken pie
6 servings
Ingredients
| Quantity | 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 |
Directions
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