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3/4 tsp. garlic powder
1 C. chicken broth
1/2 tsp. salt
2 Tbsp. Clabber Girl Corn Starch
1 C. shortening
2 C. cooked and coarsely chopped chicken
1 C. buttermilk
1 C. diced carrots and peas
1 C. shredded cheddar cheese
1 C. sliced mushrooms
Biscuit Crust:
2 Tbsp. melted butter
2 3/4 C. all-purpose flour
Pot Pie Filling:
1 Tbsp. Clabber Girl Baking Powder
1 C. milk
Heat oven to 400° F.
To prepare garlic cheddar biscuits: combine flour, baking powder, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly.
With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Set aside.
To prepare pot pie filling: in a medium sauce pan, combine milk, chicken broth and corn starch, whisking well. Bring to a boil over medium-high heat. Cook 1 minute; stirring constantly. Stir in remaining ingredients. Cook 1-2 minutes until mixture is thoroughly heated.
Spoon mixture into a 1 1/2 – quart casserole dish.
Drop prepared biscuit dough onto pie mixture using a medium scoop or by heaping 1/4 cupfuls. Brush with melted butter and remaining garlic powder. Bake for 20 minutes at 400° F. or until pie mixture is bubbly and biscuits are golden brown.
Yield: 4-6 servings
3/4 tsp. garlic powder
1 C. chicken broth
1/2 tsp. salt
2 Tbsp. Clabber Girl Corn Starch
1 C. shortening
2 C. cooked and coarsely chopped chicken
1 C. buttermilk
1 C. diced carrots and peas
1 C. shredded cheddar cheese
1 C. sliced mushrooms
Biscuit Crust:
2 Tbsp. melted butter
2 3/4 C. all-purpose flour
Pot Pie Filling:
1 Tbsp. Clabber Girl Baking Powder
1 C. milk
Heat oven to 400° F.
To prepare garlic cheddar biscuits: combine flour, baking powder, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly.
With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Set aside.
To prepare pot pie filling: in a medium sauce pan, combine milk, chicken broth and corn starch, whisking well. Bring to a boil over medium-high heat. Cook 1 minute; stirring constantly. Stir in remaining ingredients. Cook 1-2 minutes until mixture is thoroughly heated.
Spoon mixture into a 1 1/2 – quart casserole dish.
Drop prepared biscuit dough onto pie mixture using a medium scoop or by heaping 1/4 cupfuls. Brush with melted butter and remaining garlic powder. Bake for 20 minutes at 400° F. or until pie mixture is bubbly and biscuits are golden brown.
Yield: 4-6 servings