More Chicken Pie Recipes
Chicken and Dumpling PieCountry Chicken Pot PieTwo-Crust Chicken Pie
INGREDIENTS:
- 16 ounces (2 to 2 1/2 cups) frozen peas and carrots
- 1 1/2 cups diced chicken
- 1 jar (12 ounces) chicken gravy (or 1 1/2 to 2 cups prepared chicken gravy)
- 8 ounces shredded Cheddar cheese
- 1 cup biscuit baking mix
- 1/4 cup milk
- 1/2 teaspoon dried leaf thyme, crumbled
- 1/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried parsley flakes
- 2 eggs
PREPARATION:
Combine the frozen peas and carrots, chicken, and gravy in a medium saucepan. Bring mixture to a boil, stirring often. Keep mixture warm over very low heat while making crust.
In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs. Stir with a fork until blended. Pour the warm chicken mixture into an ungreased 2-quart baking dish. Pour herb batter over the chicken mixture.
Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.
Makes about 6 servings.
More Chicken Pie Recipes
Chicken Tamale Pie
Quick Chicken Pot Pie
Southern Chicken Pot Pie
Deep Dish Chicken Pot Pie
Brunswick Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie with Ham
Chicken Pot Pie with Sour Cream Biscuits
Dishpan Pie
Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Breast Recipes
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti
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