Name: Chicken Pot Pie
Ingredients: 1.5 cup biscuit mix; 2 tsp sesame seed; 3 tbsp 3-4 tablespoons hot water; 3 tbsp margarine, softened; 0.33 cup margarine; 0.5 cup biscuit mix; 0.33 cup onion, chopped; salt and pepper to taste; 1.25 cup chicken broth; 0.6667 cup milk; 2 cup cooked chicken, chopped; 2.5 cup mixed vegetables, cooked

Meats – Poultry

12 ingredients

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Ingredients

1½ cup biscuit mix
2 tsp sesame seed
3 tbsp 3-4 tablespoons hot water
3 tbsp margarine, softened
⅓ cup margarine
½ cup biscuit mix
⅓ cup onion, chopped
salt and pepper to taste
1¼ cup chicken broth
⅔ cup milk
2 cup cooked chicken, chopped
2½ cup mixed vegetables, cooked

Method

Combine the 1 1/2 cups biscuit mix, sesame seed, water and the 3 tablespoons margarine. Pat into an 8-inch square or a 9-inch round; set aside.
Melt the 1/3 cup margarine; stir in the 1/2 cup biscuit mix, onion and seasonings. Cook over low heat until bubbly; remove from heat.
Stir in the chicken broth and milk. Heat to boiling and boil 1 minute. Stir in the chicken and mixed vegetables. Turn into an ungreased 8-inch square baking dish or 9-inch pie plate.
Place the dough over the top. Cut several slits in the top and bake 25-30 minutes at 425 degrees or until golden.

Notes

From Cathy Main, Toledo, OH (Pfaltzgraff).

Original card

The recipe above was transcribed from this scan of Vera’s original card.