Nana's Chicken Pie

• 1/2 cup pearl onions
• 1/2 cup chopped carrots
• 1/4 cup chopped green pepper
• 1/2 cup frozen English peas, thawed
• 1/2 cup chopped onion
• 1/4 cup vegetable oil
• 1/4 cup all purpose flour
• 2 cup chicken broth
• 1/4 tsp. pepper
• 2 cup chopped cooked chicken
• 1 1/2 cup all purpose flour
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• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup shortening
• 1/2 cup milk

Directions:

Cook pearl onions and carrots in boiling water to cover 5 minutes. Add green pepper; continue to cook 3 minutes. Remove from heat, and drain. add peas; set aside. Saute 1/2 cup chopped onion in oil in a large skillet until tender and lightly browned. Remove half of onions to a paper towel; set aside for use in biscuits. aDd 1/4 cup flour to onion and oil in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth, until mixture is thickened and bubbly. Stir in pepper. Add vegetables and chicken; simmer 5 minutes, stirring often. Pour into a lightly greased 9 inch square baking dish; set aside. Combine 1 1/2 cup flour, baking powder, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk and reserved onion, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Roll dough to 1/4 inch thickness; cut with a 2 inch chicken shaped or round cutter. Arrange biscuits on top of chicken mixture; bake at 450 degrees for 10-12 minutes or until biscuits are lightly browned.

By Robin