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Chicken Potpie Casserole

 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.
Nutritional 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.