- 1/3 cup butter, cubed
- 1-1/2 cups sliced fresh mushrooms
- 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 cubed cooked chicken
- 1 cup frozen peas
- 1 jar (2 ounces) diced pimientos, drained
- 1/2 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 2% milk
- Preheat oven to 400°. In a large saucepan, heat butter over medium heat. 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 11x7-in. baking dish.
- For 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-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Yield: 8 servings.
Reviews for Chicken Potpie Casserole
"Was a rainy, windy, cool day today, so thought I would try this recipe. So glad I did!! Hubby and I both had sconds, it was so good. Will definitely be making this again. Neither of us like mushrooms, and I didn't have the pimientos, so I didn't use them. I only used 4 Tablespoons of butter to cook the veggies in and I added chopped celery. Otherwise followed the recipe."
"I made quite a few tweaks to this recipe. I used carrots, onion, celery and broccoli since I needed to use those up. I used homemade chicken bone broth and added some "Better than Bouillon" for more flavor instead of salt. I made a bit more sauce than it initially made. I also used a drop biscuit recipe with Parmesan cheese. Loved it."
"very tasty! I substituted mushrooms, pimentos and peas for 2 cups frozen mixed vegetables."
"Super recipe....thanks to the person who said to get the dish bubbly first, then drop the biscuits, so they are not raw on the bottom. I made "drop" biscuits, and added 2 potatoes, and not so many mushrooms....and a little more broth mixture, so it would not be dry. I will be making this again!"
"made this a couple of nights ago and although the flavor was good there wasn't nearly enough gravy. it really was very dry. I made my own biscuits as well and they are great but think I may have put too many biscuits covering the top which the gravy underneath of course would sop up causing the liquid to do a disappearing act :(question: why 1st butter ingred is cubed. if you're going to be putting it in a saucepan then adding the veg, no need to cube (?)input: I associate chicken pot pie with potatoes in the mixture and here there is none. I added a cup of frozen cut up steak fries because I was out of raw potatoes.also, my MIL always had pimiento's in her pantry I never new why and I don't buy them as I see no need. maybe they add color and flavor but that ingred I didn't use."