Chicken Pot Pie
¼ cup chicken fat or butter ¼ cup Bisquick 1½ tsp. salt ¼ tsp. pepper 2 cups chicken stock (saved from stewing chicken) ⅔ cup cream 3 to 4 cups chicken (cut in large pieces)
Heat oven to 450° (hot). Heat chicken fat. Blend in Bisquick, salt, pepper. Remove from heat. Stir in chicken stock, cream, chicken. Cook over low heat until thickened (about 5 min.). Pour hot filling into baking dish, 11½×7½×1½″. Cover with Richer Biscuit dough (recipe [page 3]) rolled out to fit top of baking dish. Cut 2 or 3 slits in center. Bake about 15 min. 4 to 6 servings.
Note: If desired, use chicken fat for shortening in Biscuit recipe.