CHICKEN POT PIE

1 pkg (10 oz) frozen mixed vegetables
2 cups cubed, cooked chicken
1-1/2 cups milk
1 pkg Knorr leek soup
1 pkg (4.5 oz) refrigerated buttermilk biscuits

1. In 2-quart saucepan combine vegetables, chicken, milk and soup mix. Stirring constantly, bring to boil over medium-high heat. Spoon into 1-1/2 quart casserole
2. Cut biscuits in half and arrange on top of chicken mixture
3. Bake in 450 degree F oven 10 to 15 minutes or until biscuits are browned.

Tip: If desired, prepare half the recipe for your favorite drop biscuits. Spoon dough on top of chicken mixture in step 2. Bake as directed.

CHICKEN POT PIE

Using leftover cooked chicken cuts the preparation time in this flavorful pot pie.

45 minutes preparation, 1 hour chilling, 25-30 minutes baking

Makes 6 servings

PASTRY
1-1/2 cups all purpose flour
1 teaspoon salt
1/2 cup chilled butter, cut into pieces
1 large egg
2-3 tablespoons ice water

FILLING
4 cups cubed cooked chicken
1 tablespoon butter
1 pound fresh mushrooms, sliced
1/4 cup dry white wine or water
1-1/2 cups whipping cream
2 tablespoons all purpose flour
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup reduced sodium chicken broth

GLAZE
1 large egg, lightly beaten

1 To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form.
2 In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
3 To prepare the filling, place chicken in a 2-quart casserole.
4 In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium- high; and saute until browned and the liquid evaporates, about 5 minutes. Add the wine, cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine.
5 In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat;cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture.
6 Preheat oven to 400 F.
7 On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges.
8 Rollout trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze.
9 Bake until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm.

Baking Tips
If using fresh rather than leftover or delicatessen
chicken, you will need meat from a 3-1/2-pound fryer.