MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Potpie Casserole
 Categories: Poultry, Breads, Vegetables, Mushrooms
      Yield: 8 Servings

    1/3 c  Butter; cubed
  1 1/2 c  Fresh mushrooms; sliced
      2 md Carrots; sliced
    1/2 md Onion; chopped
    1/4 c  A-P flour
      1 c  Chicken broth
      1 c  Milk
      4 c  Chicken; cooked, diced
      1 c  Frozen peas
      2 oz Jar diced pimientos;
           - drained
    1/2 ts Salt

MMMMM----------------------BISCUIT TOPPING---------------------------
      2 c  A-P flour
      4 ts Baking powder
      2 ts Sugar
    1/2 ts Salt
    1/2 ts Cream of tartar
    1/2 c  Butter; cold, in cubes
    2/3 c  Milk

  Set oven @ 400°F/205°C.

  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" 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 to 10 times.
  Pat or roll dough to 1/2" thickness; cut with a floured 2-1/2"
  biscuit cutter. Place over chicken mixture. Bake, uncovered, 15 to
  20 minutes or until biscuits are golden brown.

  Recipe by Liliane Jahnke, Cypress, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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