I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice.
Recipe From food.com
Provided by mandagirl
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.
Recipe From food.com
Provided by DrGaellon
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
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From southernliving.com
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From canadianliving.com
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From bbcgoodfood.com
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From todayscreativeideas.com
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From healthyfood.com
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From cooking.nytimes.com
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