Chicken Cheesy Rice Pie - cooking recipe

Ingredients

2 c. cubed, cooked chicken
1 (4.5 oz.) packet Lipton rice and Cheddar (dry mix)
1 (16 oz.) bag frozen peas
1/2 c. milk, divided
2 (9-inch) prebaked pie shells
1 container refrigerated Pillsbury \"Grands\" butter topped biscuits or similar product

Preparation

Have cubed, cooked chicken and prebaked pie shells ready. Prepare the rice and peas by cooking according to package directions.
Add rice and peas to chicken in a large mixing bowl and lightly toss to blend.
Pour half the chicken mixture into each pie shell.
Pour 1/4 cup milk over each pie filling.
Pat and stretch biscuits to make top pie crust, using four biscuits over each pie.
Pinch edges to shell, crimping and pinch seams where biscuits meet each other.
(Biscuits stretch better at room temperature than straight from refrigerator.)
Bake at 375\u00b0 for 12 minutes.
Serve immediately with hot milk.