Chicken Pot Pie
6 tbsp/75 mL butter or margarine
1/2 cup/125 mL chopped onion
1/2 cup/125 mL all-purpose flour
2 tsp/10 mL Watkins Parsley
3/4 tsp/4 mL Watkins Sage
1/4 tsp/1.2 mL lemon pepper
3 cups/750 mL water
3 tbsp/45 mL Watkins Chicken Soup and Gravy Base
3 cups/750 mL cubed, cooked chicken or turkey
1 package (10 oz/285 g) frozen peas and carrots,
tender-cooked and drained
1/4 cup/60 mL chopped pimento
1 package refrigerated biscuits (6 per package)
Melt butter in a saucepan. Add onion; cook until tender. Stir in
next six ingredients; mix well. Cook until thickened and bubbly.
Stir in chicken, vegetables and pimento; heat until bubbly. Divide
mixture into six individual casseroles. Cut each biscuit into
quarters; place four quarters on top of each casserole. Place on
shallow baking pan; bake at 450°F/230°C for 8 to 10 minutes or
until biscuits are lightly browned.
