The best delicious Biscuit-topped Spinach Chicken Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Biscuit-topped Spinach Chicken Pie recipe today!
Hello my friends, this Biscuit-topped Spinach Chicken Pie recipe will not disappoint, I promise! Made with simple ingredients, our Biscuit-topped Spinach Chicken Pie is amazingly delicious, and addictive, everyone will be asking for more Biscuit-topped Spinach Chicken Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Biscuit-topped Spinach Chicken Pie.
Ready to make this Biscuit-topped Spinach Chicken Pie Recipe? Let’s do it!
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FILLING
2 c Cooked; shredded chicken
1/2 c Chopped onion
10 oz Frozen chopped spinach;
-thawed, drained
2 oz Chopped pimiento; drained
8 oz Dairy sour cream
1 Egg; slightly beaten
1/2 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
1 ts Minced fresh garlic
BISCUITS
1 2/3 c All purpose flour
1/4 c Butter or margarine; melted
3/4 c Buttermilk*
2 ts Baking powder
1/2 ts Salt
Heat oven to 375. In large bowl stir together all filling ingredients.
Spread in greased 9″ pie pan; set aside. In medium bowl stir together all
biscuit ingredients. Drop dough by tablespoonfuls onto spinach mixture.
Bake for 30 to 40 minutes or until biscuits are golden brown and pie is
heated through.
*1 tablespoon vinegar plus enough milk to equal 1 cup can be substituted
for 1 cup buttermilk.
Yields
6 Servings
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