Chicken Pie
Karen Petersen

2 chicken breasts cooked and cut up
2 cups water
2 chicken bouillon cubes
2 carrots, peeled and sliced
2 to 3 potatoes, cubed (could use rice or noodles)
¼ tsp. pepper

Boil water, bouillon cubes (or 2 cups chicken broth), potatoes and carrots until carrots are tender. Add chicken and heat until hot. Thicken with flour. Put mixture in a casserole dish. Layer biscuits (see below) on top of mixture. Mixture must be boiling before adding biscuits to prevent uncooked or doughy crust. Bake at 450 degrees for 10 minutes.

Fluffy Light Baking Powder Biscuits:
1 cup flour
2 tsp. baking powder
¼ tsp. cream of tartar
¼ tsp salt
1 ½ tsp sugar
½ cup margarine
1 egg
1/3 cup milk

Combine dry ingredients and mix well. Cut margarine into flour mixture. Mix egg and milk. Add to dry ingredients and mix lightly with a fork. Turn out on lightly floured area and roll. Or drop like dumplings.