Chicken Biscuit Bake

Method

1. 01

   Shred the potato and make a single large layer of hasbrowns by melting T butter in a 9 inch pan.

2. 02

   Use a spatula to press the potato down firmly in an even layer covering the whole pan.

3. 03

   Cook on medium for about 5-10 minutes.

4. 04

   Use a spatula to test that the whole thing is browned evenly.

5. 05

   When it is, loosen it from the pan and slide it onto a cutting board large enough to hold the whole thing.

6. 06

   Invert back into the pan to brown the other side and cook 5-10 minutes until fully browned.

7. 07

   Remove from the pan onto a cutting board and do the next steps.

8. 08

   Peel the carrots and then finely chop them.

9. 09

   Melt T butter in a 1 quart pan and mix in the carrots, onion, and celery and cook on medium for about 5 minutes until soft.

10. 10

    Stir in the poultry seasoning, sage, T butter, T boullion and heat 2 minutes.

11. 11

    Stir in the peas and quorn pieces and 1 1/4 c. hot water and stir until thickened.

12. 12

    Remove from the heat.

13. 13

    Sift the flour with baking powder into a bowl and then add the salt, softened butter and the milk.

14. 14

    Stir until uniform, but not over mixed.

15. 15

    Spread half of the mixture into a greased casserole dish, pour half of the stew on top.

16. 16

    Add the layer of hashbrowns.

17. 17

    Add the rest of the stew and then top with the last of the biscuit.

18. 18

    Bake at 350 oF for about 45 minutes.