Chicken Pie With Sweet Potato Biscuits
8 boneless, skinless chicken thighs, fat trimmed, cut in 3/4-inch pieces
4 tablespoons butter or margarine, divided
4 tablespoons flour
2 cups chicken broth
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
2 1/2 cups frozen broccoli, carrot & cauliflower vegetable blend, cooked according to package directions, drained
1 tablespoon minced parsley
Sweet Potato Biscuit Topping: recipe follows
In fry pan, place 2 tablespoons butter or margarine and melt over medium heat. Add chicken and stir-fry about 5 minutes or until chicken is fork tender. Remove chicken; set aside. To drippings in same pan, add remaining 2 tablespoons butter or margarine and melt over medium heat. Stir in flour; cook, stirring, 1 minute. Add chicken broth and cook, stirring, until mixture bubbles and thickens. Stir in salt and pepper. Return chicken to sauce. Add vegetables and parsley; heat through. Pour mixture into a lightly greased casserole. Top with Sweet Potato Biscuit Topping. Bake in 425° F. oven 12 to 15 minutes or until topping is browned. Makes 4 servings.
Sweet Potato Biscuits: In a bowl, sift together 1 cup flour, 3 teaspoons baking powder, 2 teaspoons sugar, and 1/2 teaspoon salt. Using pastry blender or two knives, cut in 1/3 cup butter or margarine until mixture resembles coarse cornmeal. Stir in 1 cup pureed sweet potatoes; add 2 to 3 tablespoons milk, mixing to form a soft dough. On a lightly floured board, place dough and knead about 10 times. Roll dough to 1/2 -inch thickness. Cut into desired shapes and place over chicken mixture. Place extra biscuits on an ungreased baking sheet and bake along with casserole.