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 Sliced fresh mushrooms
2 md Carrots; sliced
1/2 md Onion, chopped
1/4 c A-P flour
1 c Chicken broth
1 c Milk
4 c Diced, cooked chicken
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 Cold butter; in cubes
2/3 c Milk

Set oven @ 400ºF/205ºC.

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-in. 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 8-10
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.

Liliane Jahnke, Cypress, Texas

Makes: 8 servings

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

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