Recipe - Biscuit-Topped Spinach Chicken Pie

FILLING
2 cup Cooked; shredded chicken
One half cup Chopped onion
10 ounce Frozen chopped spinach;
thawed, drained
2 ounce Chopped pimiento; drained
8 ounce Dairy sour cream
1 Egg; slightly beaten
One half teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Nutmeg
1 teaspoon Minced fresh garlic

BISCUITS
1 2/3 cup All purpose flour
One fourth cup Butter or margarine; melted
Three fourths cup Buttermilk*
2 teaspoon Baking powder
One half teaspoon Salt

Heat oven to 375ø. 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.

Typed and Busted by Carriej999@AOL.com

Recipe by: Land O Lakes Treasury of Country Recipes

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 22,
1998