Ham & chicken pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10¾ | ounce | Can condensed cream of |
| Mushroom soup | ||
| ⅛ | teaspoon | Marjoram |
| ⅛ | teaspoon | Thyme |
| ¼ | cup | Onion -- chopped |
| ½ | cup | Celery -- chopped |
| 2½ | ounce | Can mushrooms -- drained |
| 1 | cup | Cooked ham -- diced |
| 1 | cup | Cooked chicken -- diced |
| 10 | ounces | Package frozen peas -- |
| Thawed | ||
| 8 | ounces | Package refrigerator |
| Biscuits | ||
| Melted butter | ||
| 1 | tablespoon | Sesame seeds |
Directions
In large bowl, combine soup with marjoram, thyme, onion, celery, mushrooms, ham, chicken, and peas. Pour into slow-cooking pot. Cover and on low for 5 to 6 hours. Spoon into shallow baking dish. Arrange biscuits on top; brush with melted butter; sprinkle with sesame seeds. Bake in 350 F oven for 20 to 25 minutes or until biscuits are brown.
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