Chicken Cheesy Rice Pie

1. 1

   Have cubed, cooked chicken and prebaked pie shells ready. Prepare the rice and peas by cooking according to package directions.

2. 2

   Add rice and peas to chicken in a large mixing bowl and lightly toss to blend.

3. 3

   Pour half the chicken mixture into each pie shell.

4. 4

   Pour 1/4 cup milk over each pie filling.

5. 5

   Pat and stretch biscuits to make top pie crust, using four biscuits over each pie.

6. 6

   Pinch edges to shell, crimping and pinch seams where biscuits meet each other.

7. 7

   (Biscuits stretch better at room temperature than straight from refrigerator.)

8. 8

   Bake at 375u00b0 for 12 minutes.

9. 9

   Serve immediately with hot milk.

No additional tips available.