2 tablespoons butter or margarine
3 cups cubed cooked ham
1/2 cup chopped green pepper
1 medium onion, sliced
2 cans (10 1/2 ounces each) condensed cream of chicken soup
1 cup milk
Parsley Pinwheels (below)
Heat oven to 425°. Melt butter in large skillet. Cook and stir ham, green pepper and onion in butter until ham is golden and onion is tender. Stir in soup and milk. Heat just to boiling, stirring frequently. Pour into ungreased baking dish, 8x8x2 inches;place in oven. Prepare Parsley Pinwheels; arrange on hot ham mixture Bake uncovered 20 to 25 minutes. 6 to 9 servings.
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup snipped parsley
Stir baking mix and water to a soft dough. Shape dough into a ball; knead lightly 5 times on floured cloth-covered board. Roll into rectangle, 12×7 inches. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 equal slices.
The trick to non-soggy biscuits on meat pies is the filling! Be sure it’s hot when you top it with biscuits, keeping it in the oven – as in this recipe- while you stir up the biscuits.
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