AuthorRetroRuth

From State of Maine Potato Cookbook, 1950

[cooked-sharing]

3 cups cooked, sliced potatoes

2 cups cooked, diced chicken

1 tbsp chopped onion

2 tbsp melted fat

¼ cup flour

1 tsp salt

¼ tsp pepper

2 cups chicken stock

1 tsp chopped parsley

Biscuit dough to cover

Alternate layers of potato and chicken in a greased casserole. Brown onion in hot fat. Add flour, salt, and pepper. Blend well. Add chicken stock and simmer until thick. Add parsley. Pour sauce over potatoes and chicken in casserole. Top with individual biscuits. Bake in 425-degree oven 15 to 20 minutes or until biscuits are well-browned and chicken mixture is bubbly.
Yield: 6-8 servings

CategoryChicken, Main Dish, Pie, Potato, Vegetable

Ingredients