Recipe: Biscuit Topped Deep Dish Chicken Bake

A Big Food Favorite!

BISCUIT TOPPED DEEP DISH CHICKEN BAKE  
Serves 4-6 

CHICKEN MIXTURE 

1 Tbsp butter 
1 ½ C fresh green beans 
2 medium carrots, scraped and cubed 
1 medium onion, chopped 
½ C celery, sliced thin 
½ C chicken or turkey broth (from cooking chicken or turkey) 
¼ C flour 
1 Tbsp fresh parsley, minced 
½ tsp poultry seasoning 
¼ tsp salt 
¼ tsp pepper 
2 C milk 
2 C cooked chicken or turkey, chopped 

Heat oven to 375o. Grease a 2 quart casserole. Melt butter in stock pot or Dutch oven, add green beans, carrots, onions, and celery, and cook over medium flame, stirring, until onion is tender. Add chicken or turkey broth, bring to a boil, reduce heat, cover, and simmer 12 minutes or until carrots are tender. Stir flour, parsley, poultry seasoning, salt, and pepper into milk, add to stock pot, and cook over medium heat, stirring, until mixture thickens and comes to a boil. Remove from heat, stir in chicken or turkey meat, and stir into casserole. Top with Biscuits, dropped by tablespoons on top of chicken mixture to form 8 biscuits, and bake 35-40 minutes or until mixture is bubbly and biscuits are browned. 

BISCUITS 

1 C flour 
1 ½ tsp baking powder 
¼ tsp salt 
1 Tbsp fresh parsley, minced 
2 Tbsp butter 
½ C milk 

Combine flour, baking powder, alt, and parsley in small bowl. Cut in butter using pastry blender to the texture of coarse crumbs. Stir in milk.