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Chicken Potpie Casserole

I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits, like I do, or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke Cypress, Texas

6-8 ServingsPrep: 1 hour Bake: 15 min.

Ingredients

1-1/2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken breast
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup milk

Directions

In a large saucepan, saute the mushrooms, carrots and onion in butter
until tender; sprinkle with flour. Gradually stir in broth and milk
until blended. Bring to a boil; cook and stir for 2 minutes or until
thickened. Add the chicken, peas, pimientos and salt ; heat through.

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Chicken Potpie Casserole (continued)

Directions (continued)

Pour into a greased shallow 2-1/2-qt. baking dish; set aside.
In a large bowl, combine the flour, baking powder, sugar, salt and
cream of tartar. Cut in butter until mixture resembles coarse
crumbs; stir in milk just until moistened. Turn onto a lightly
floured surface; knead 8-10 times. Pat or roll out to 1/2-in.
thickness. Cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits over chicken mixture. Bake, uncovered, at 400° for
15-20 minutes or until biscuits are golden brown. Yield: 6-8
servings.

Nutrition Facts: 1 serving (1 cup) equals 483 calories, 24 g fat (14 g saturated fat), 114 mg cholesterol, 1,114 mg sodium, 38 g carbohydrate, 3 g fiber, 28 g protein.