Corn and Chicken Potpie
3 cps cooked chicken cut into large pieces
1 can condensed cream of chicken soup
1 1/2 cps milk
1/2 cp flour
2 egg yolks, slightly beaten
2 cps packaged biscuit mix
2 tbsp butter or margerine
1/4 cp chopped parsley
2 egg whites, stiffly beaten
1/2 tsp salt
1/4 cp flour
1 No. 303 can cream style corn
1 - Turn chicken into greased large casserole.
2 - Combine chicken soup, milk, and flour.
3 - Simmer u8ntil thickened.
4 - Pour over chicken.
5 - Stir egg yolks into biscuit mix.
6 - Add enough cold water to make stiff dough.
7 - Roll out on floured board to 9x12 inches.
8 - Spread with butter and parsley.
9 - Roll up like jelly roll starting with long side.
10 - Cut into 12 1 inch slices.
11 - Combine salt, flour and corn. 12 - Fold o=into beaten egg whites and spred on top of chicken. 13 - Arrange biscuit rolls around edge of dish. 14 - Bake in hot (425 degees F.) oven until puffy and brown