Ingredients
- 1 1/2 cups sliced mushrooms
- 1 cup red bell pepper, diced (or green pepper)
- 1 can (4 ounce) corn niblets (drained)
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1 tablespoon lemon juice
- 1/2 cup milk (or half and half)
- 3 cups cooked chicken, chopped
- SAGE BISCUITS
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon dried sage (rubbed)
- 1/2 teaspoon cumin seed
- 6 tablespoons shortening
- 3/4 cup milk
How to Make
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Step 1: For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.
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Step 2: Take vegetables from pan.
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Step 3: Melt remaining butter in fry pan; stir in flour and seasonings. Add chicken broth and milk; cook and stir until mixture boils and thickens.
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Step 4: Stir in chicken, vegetables and corn and lemon juice. Keep hot in fry pan or 2 1/2 quart casserole dish.
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Step 5: Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl. Cut shortening in until crumbly. Add milk and mix until all flour is moistened.
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Step 6: Shape into a ball and turn out onto a lightly floured surface. Roll or pat into an 8 inch circle.
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Step 7: Cut into 6 wedges. It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.
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Step 8: Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.
We hope you enjoy this recipe!
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