Chicken Potpie Casserole
TOTAL TIME: Prep: 40 min. Bake: 15 min.
YIELD: 8 servings.
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 as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. —Liliane Jahnke, Cypress, Texas
Ingredients
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1/3 cup butter, cubed
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1-1/2 cups sliced fresh mushrooms
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2 medium carrots, sliced
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1/2 medium onion, chopped
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1/4 cup all-purpose flour
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1 cup chicken broth
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1 cup 2% milk
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4 cups cubed cooked chicken
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1 cup frozen peas
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1 jar (2 ounces) diced pimientos, drained
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1/2 teaspoon salt
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BISCUIT TOPPING:
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2 cups all-purpose flour
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4 teaspoons baking powder
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2 teaspoons sugar
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1/2 teaspoon salt
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1/2 teaspoon cream of tartar
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1/2 cup cold butter, cubed
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2/3 cup 2% milk
Directions
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1.
Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 serving: 488 calories, 26g fat (14g saturated fat), 117mg cholesterol, 910mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 27g protein.
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