Chicken Pot Pies

Chicken Pot Pies

chicken pot pie image

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 Parsley

3/4 tsp/4 mL Watkins Poultry Seasoning

1/4 tsp/1.2 mL Watkins 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.

Please see the attached link to dowload a PDF copy of this recipe : Chicken Pot Pies

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