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
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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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