Tuesday, January 19, 2010

Chicken Biscuits with Wedge Potatoes and Peas

This is a good use for leftover chicken (yet another one). Start by making a white sauce. Melt 2T butter in a sauce pan, add 2T flour and warm until bubbly. Add 1/2C milk and stir until the sauce thickens and boils. Add 1-1/2C cooked diced or shredded chicken, 4 oz. sauted mushrooms (don't use raw ones because the water they generate with make the dish soggy), 1-1/4C shredded cheese, we prefer white cheese. Stir together until warmed through and then set aside. Seperate the biscuits from an 8 pack of Pillsbury Grands Bisquits and press all 8 into 5" circles. Put the chicken mix on half the the circles and top with the others. Seal the edges with a fork. Bake at 375 degrees for about 20 min or until the biscuits are nicely browned.
The potatoes were cut in eighths and baked at 375 degrees for about 40 min.



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