From Trish – Seattle, WA
2 ½ cups cooked chicken (3 boneless breasts)
Montreal Steak Spice
2 cups cooked carrots
1 cup frozen peas, cooked
2 cups frozen corn, cooked1 White Sauce Mix
1 ½ cups biscuit mix
½ cups sour cream
2 Tlbsp. Sesame seeds
¼ cup or (4 tlbsp.) butter
¼ cup flour
1-½ cups chicken stock (14 oz. Can)
½ tsp. Salt
¼ tsp. Pepper
Cook chicken with Montreal Steak Spice in oil till browned.
Cook carrots and peas and corn then drain.
In a small pot on low heat, mix butter and flour.
Add milk slowly then add chicken stock, salt and pepper.
Mix on low heat until thickened.
Combine sour cream and biscuit mix and knead well and roll.
Make into strips to fit 9 X 13 pan.
In a greased 9 X 13 pan place the first 4 ingredients.
Pour the white sauce on top.
Place strips of dough in lattice form on top.
Brush lattice with beaten egg and sprinkle on top with sesame seeds if desired.
Bake at 375 for 30 minutes until golden brown.
May serve with steamed rice or baby potatoes!