FCFWORLD Dutch Oven Cooking

CHICKEN POT PIE WITH SAGE BISCUITS Serves 6 to 8 1 ½ cs sliced fresh mushrooms 1 c red and/or green pepper strips 1/3 c butter ½ c all-purpose flour ½ tsp. salt 1/4 tsp. each, pepper and paprika 3 cs chicken broth ½ c milk (tip: half-and-half) 3 c. chopped cooked chicken 1 Tbsp. lemon juice 6 wedges of Sage Biscuits In a deep skillet or Dutch oven, cook mushrooms and peppers in 1 Tbsp. butter until tender. Remove vegetables from pan. Melt remaining butter in pan; stir in flour and seasonings. Add chicken broth and milk; cook until mixture boils and thickens. Stir in chicken, vegetables {Tip: a can of drained mixed vegetables or sliced corn may be added to taste} and lemon juice. Keep hot in pan. Prepare Sage Biscuits. Place wedges on top of hot chicken mixture. Cover and bake for 35 to 45 minutes under coals or until biscuits are done. Submitted by: Maai - Dutch Oven and Cast Iron Skillet Cooking Back to Dutch Oven cooking