Tuesday, August 16, 2011

Chicken Dumpling Pie

I used to be a Southern Living Recipe snob.

It's true!

At one time, I had 20 years worth of Southern Living Annual Cookbooks!

I could think of a recipe and go right to the year and find it with no problem!

There were several reasons why I loved Southern Living, but one of the most important reasons is that the recipes were usually keepers!  Rarely did they disappoint.  The bad thing, though, was you may need an $8.00 jar of spice for only a tsp. of use!  So, they weren't always "pantry friendly."

But now, with the world of recipes at our finger-tips, the need for "selective Southern cooking" isn't tied to a particular annual.  However, there are some tried and true meals that I always return to.

Chicken Dumpling Pie is a real keeper!  When you're short on time and want a meal in a bowl, this is one casserole to whip up!

Chicken Dumpling Pie

2 cups chopped chicken or turkey, cooked
2 cans cream of chick soup, undiluted
1 can chicken broth
1, 15oz can mixed vegetables, drained (I use the 28oz can of 'homestyle large cut')
1/2 tsp. poultry seasoning
2 cups biscuit mix
1 8oz container sour cream
1 cup milk

Combine chicken, soups, broth and vegetables in a large bowl, stirring well.  Pour mix into a lightly greased 9 X 13 baking dish.

Combine biscuit mix, sour cream, and milk in a medium bowl, and stir well.  Spoon over chicken mixture.

Bake at 350 for 50-60 minutes, or until golden brown on top and heated thoroughly.

*I always use fat-free ingredients and taste isn't compromised.  Also, I always have to bake my casserole longer than an hour for the topping to be thoroughly cooked.

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