Chicken Potpie Casserole Recipe
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
- 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
- 1. 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. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.
- 2. 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.
- 3. Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.
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.
© 2015 RDA Enthusiast Brands, LLC