Recipe Background
It's a Pot Pie Casserole! It's just as simple and heartwarming as it sounds! A creamy, savory, chicken and vegetable filling with all the richness you're hoping for, with a buttery and flaky biscuit topping! It's the essence of a homemade chicken pot pie in casserole form, making it easier to share! That's how you make wonderful memories: by serving Pot Pie Casserole!
It's a Pot Pie Casserole! It's just as simple and heartwarming as it sounds! A creamy, savory, chicken and vegetable filling with all the richness you're hoping for, with a buttery and flaky biscuit topping! It's the essence of a homemade chicken pot pie in casserole form, making it easier to share! That's how you make wonderful memories: by serving Pot Pie Casserole!
Ingredients
For the filling:
- 1/3 cup butter cubed
- 1 1/2 cups fresh mushrooms sliced
- 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 chicken cubed and cooked
- 1 cup frozen peas
- 1 (2-ounce) jar diced pimientos drained
- 1/2 teaspoon salt
For the biscuit topping:
- 2 cups all-purpose flour plus more, to taste, for dusting a work surface and a biscuit cutter
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup butter cold and cubed
- 2/3 cup 2% milk
Directions
- Preheat the oven to 400 degrees F.
- Grease a 7x11-inch baking dish.
- In a large saucepan, heat 1/3 cup of the butter over medium heat.
- Add the mushrooms, the carrots, and the onion and cook, stirring, until tender, about 5 minutes.
- Stir in 1/4 cup of the flour until blended and the raw flour smell disappears, about 1 minute.
- Gradually stir in the broth and 1 cup of the milk.
- Bring the mixture to a boil, stirring constantly.
- Cook and stir until thickened, about 2 minutes.
- Stir in the chicken, the peas, the pimientos, and 1/2 teaspoon of the salt and cook until heated through.
- Transfer the mixture to the prepared baking dish.
- In a large bowl, whisk 2 cups of the remaining flour, the baking powder, the sugar, the remaining salt, and the cream of tartar.
- Cut the remaining cold butter into the mixture until it resembles coarse crumbs.
- Add the remaining milk to the mixture and stir until just moistened.
- Using the extra flour, lightly dust a work surface and turn the dough out onto it.
- Knead the dough gently, about 10 times.
- Pat or roll the dough to 1/2-inch thickness.
- Using the extra flour, lightly flour a 2 1/2-inch biscuit cutter, and then cut the dough.
- Place the biscuits over the chicken mixture.
- Bake, uncovered, until the biscuits are golden-brown, about 15-20 minutes.
- Serve.
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