1 package frozen peas and carrots or mixed vegetables, cooked and drained
3 cups chicken broth, heated
1/4 teaspoon ground black pepper
salt, to taste
2 hard-cooked eggs, chopped
4 cups diced cooked chicken
1 1/2 cups biscuit mix
1/4 teaspoon celery seed
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried parsley, crumbled
1/3 cup chicken broth, warmed
1 tablespoon milk
Instructions
Sauté the onion in butter over medium-low heat until tender. Blend 1 cup milk with 1/2 cup flour until smooth; add to onion mixture with vegetables, 3 cups broth, and pepper. Cook, stirring, until thickened.
Add salt, to taste. Gently stir in hard-cooked eggs and chicken. Pour mixture into a shallow 2-quart baking dish. Place in a preheated 350° oven while making dumplings. In a bowl, combine the dumpling ingredients; pat out about 1/2-inch thick. Cut into strips. Remove chicken mixture from the oven and increase oven temperature to 425°. Arrange dumplings over the chicken mixture. Return to oven and bake for 15 to 20 minutes, until nicely browned.
EASY WAY skip making the dumplings, cook in the oven and cook the pillsbury biscuits on the side and cut them on top when you eat. -) Also you can make a double batch and freeze the other half and then cook it and the biscuits fresh.
Originally Submitted
10/29/2010
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