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Chicken Casserole with Biscuit Topping
Filing:
2 tablespoons of vegetable oil
1 small onion, chopped
1/2 green pepper, seeded and finely chopped
2/3 cup of sliced mushrooms
2 tablespoons of cornstarch
1 1/2 cups of milk
2 cups of diced chicken
Salt and pepper to taste
Biscuit:
2 cups of flour
1 teaspoon of salt
2 1/2 teaspoons of baking powder
1/3 cup of shortening
2/3 cup of milk |
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Heat oil in frying pan. Add onion, green pepper and mushrooms; sauté for 4 - 5 minutes. Whisk cornstarch and milk together. Gradually add to frying pan, whisking until boiling. Add chicken, salt, and pepper. Transfer to deep 8 inch pie plate. To make biscuits, sift flour, salt, and baking powder together. Cut in shortening with pastry blender until mixture resembles coarse bread crumbs. with fork, stir in enough milk to make a soft but not sticky dough. Preheat oven to 450ºF. Knead dough lightly on floured board. Roll out about 1/2 inch thick and cut into 1 1/2 inch rounds with cookie cutter. Place biscuit rounds on top of chicken mixture. Brush with milk and bake for 10 - 15 minutes, or until biscuit topping is brown. Serve hot. Serves 4
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