Chicken Potpie Casserole
Ingredients
For the Chicken Potpie:
- 1/3 cup butter, cubed
- 1 1/2 cups fresh mushrooms, sliced
- 2 medium carrots, sliced
- 1/2 medium onion, chopped
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup 2% milk
- 4 cups chicken, cooked and cubed
- 1 cup frozen peas
- 1 2-ounce jar diced pimientos, drained
- 1/2 tsp. salt
For the Biscuit Topping:
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1/2 cup cold butter, cubed
- 2/3 cup 2% milk
Instructions
To prepare the chicken:
- Pre-heat oven to 400°F.
- In a large saucepan, over medium heat, melt butter.
- Add mushrooms, carrots and onion; cook and stir until tender.
- Stir in flour until blended; gradually stir in broth and milk.
- Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
- Stir in chicken, peas, pimientos and salt; heat through.
- Transfer to a greased 11 x 7-inch baking dish.
To prepare the biscuit topping:
- In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar.
- Cut in butter until mixture resembles coarse crumbs.
- Add milk; stir just until moistened.
- Turn onto a lightly floured surface; knead gently 8 - 10 times.
- Pat or roll dough to 1/2-inch thickness; cut with a floured 2 1/2-inch biscuit cutter.
To prepare the chicken potpie casserole:
- Place biscuit dough over chicken mixture.
- Bake, uncovered, 15 - 20 minutes or until biscuits are golden brown.