2 ½ cups cooked chicken (3 boneless breasts)
Montreal Steak Spice
2 cups cooked carrots
1 cup frozen peas, cooked
2 cups frozen corn, cooked
1 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
Cook carrots and peas and corn then drain.
In a small pot on low heat, mix butter and
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
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
Bake at 375 for 30 minutes until golden brown.
May serve with steamed rice or baby potatoes!