Ingredients:
2 cups cooked chicken, diced
1 onions, chopped
3 red potatoes, diced
1 3/4 cups chicken stock
1 cup mixed vegetables ( I use frozen peas, carrots, corn, and beans)
1 teaspoon sage
1 teaspoon parsley
1 teaspoon celery salt
1/2 cup flour ( use 1/4 cup for a more soupy casserole)
1/4 cup shortening
2 cups all-purpose flour or 2 cups whole wheat flour
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 tablespoon sugar (optional)
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
3/4 cup water
3 teaspoons powdered milk
1 eggs, slightly beaten,for glaze
Directions:
For the Base: Combine all ingredients in a medium mixing bowl
Spread evenly in a 8 x 8 casserole dish
For the Biscuit Topping:
Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
Stir in just enough water so dough leaves side of bowl and forms a ball
(Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
Knead lightly 20 to 25 times
Roll or pat 1/2 inch thick
Spread over filling and brush with egg
Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles
Servings: 6
Time preparation: 10 min.
Time total: 40 min.