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Use your fingers to mix in the milk as you pour it in slowly – the dough should not be sticky, so go easy. If it is sticky, add a little more flour. Roll the biscuit dough into a disc roughly the size of your Dutch oven and place it on top. Make sure there is room for the pie to vent either on the sides or by way of vents you can poke with a ...
Taste and season with salt and pepper. Let the pot pies cool in the pan for about 5 minutes, then carefully remove them from the pan and serve with the hot gravy. Excerpted from I LOVE YOU by ...
This casserole is like chicken pot pie, but with egg noodles instead of pie crust or biscuits. Frozen vegetables and cream of mushroom soup make it simple, while Parmesan and cheddar cheese make ...
If chicken pot pie excites you, but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole and, best of all ...
1. Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish. 2. Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture. 3. Bake for 15 minutes or until the biscuits are golden brown.
This easy dill dip comes together in mere minutes and is bright and fresh and makes every veggie sing. Serve it alongside this ultimate chips and dip platter for the best party spread ever. Get ...
Curried Vegetable Pot Pie Here's a meatless main course that's sure to steal the show! Along with the warm, curry-spiced veggies, there's a lattice topping made with a supermarket shortcut: store ...
In between your trips to the apple orchard and pumpkin patch this fall, don’t forget to give your shopping list a seasonal makeover. Make a pit stop in the produce aisle to stock up on hearty ...