Preparation
STEP 1
PREHEAT oven to 350 degrees. Line a 13x9-inch pan with ALCAN® Non-Stick Foil and set aside.
STEP 2
Melt the butter in a large skillet. Add onion and garlic and cook over medium-high heat, stirring often for 2 to 3 minutes. Add celery, corn and pimento peppers and continue cooking for 1 to 2 minutes. Add the stock and continue cooking until mixture comes to a boil. Remove from heat and stir in chicken.
STEP 3
PLACE biscuits into prepared pan. Drizzle the beaten egg on top and toss to coat. Pour the stock/chicken mixture on top. Using a spatula, stir mixture to fully coat the biscuits.
STEP 4
COVER with ALCAN® Non-Stick Foil and bake for 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until top is crisp. Remove from oven and let cool 10 minutes before serving.
