Easy Food Recipes and Cooking - Warm Chicken Salad Pie
Serves 6 to 8
CHEESE BISCUIT CRUST:
- 2 cups cake flour
- 4 cups bread flour
- 1 tablespoon sugar
- 2 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, unsalted
- 1/2 cup cheddar cheese
- 1/2 cup Parmesan cheese
- 2 cups fresh milk
- Sift together the cake flour, bread flour, sugar, baking powder and salt.
- Cut and rub butter into the dry ingredients. Add cheddar and Parmesan cheese.
- Add milk a tablespoon at a time until the mixture forms into a dough.
- Place the dough on a floured surface and knead by hand for a few seconds. Roll dough until 1 inch in thickness.
- Cut round biscuits out of the dough using a round cookie cutter. Sot aside.
CHICKEN FILLING:
- 2 1/4 cups cooked chicken fillet, cubed
- 1/2 cup diced celery
- 1/4 cup carrots, boiled
- 1/4 cup peas
- 1/4 cup green olives, pitted and sliced
- 2 tablespoons capers
- 2 tablespoons mustard
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Milk, for brushing
- Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with butter.
- In a large mixing bowl, combine the chicken, celery, carrots, peas, green olives, capers, mustard, mayonnaise, salt and pepper. Transfer the mixture to the prepared baking dish.
- Place the unbaked cheese biscuits (recipe above) on top of the chicken mixture. Brush the biscuits with milk.
- Bake for 35 to 40 minutes and servo warm.