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