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
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 7×11-inch baking dish.
Step 3 –In a large saucepan, heat 1/3 cup of the butter over medium heat.
Step 4 –Add the mushrooms, the carrots, and the onion and cook, stirring, until tender, about 5 minutes.
Step 5 –Stir in 1/4 cup of the flour until blended and the raw flour smell disappears, about 1 minute.
Step 6 –Gradually stir in the broth and 1 cup of the milk.
Step 7 –Bring the mixture to a boil, stirring constantly.
Step 8 –Cook and stir until thickened, about 2 minutes.
Step 9 –Stir in the chicken, the peas, the pimientos, and 1/2 teaspoon of the salt and cook until heated through.
Step 10 –Transfer the mixture to the prepared baking dish.
Step 11 –In a large bowl, whisk 2 cups of the remaining flour, the baking powder, the sugar, the remaining salt, and the cream of tartar.
Step 12 –Cut the remaining cold butter into the mixture until it resembles coarse crumbs.
Step 13 –Add the remaining milk to the mixture and stir until just moistened.
Step 14 –Using the extra flour, lightly dust a work surface and turn the dough out onto it.
Step 15 –Knead the dough gently, about 10 times.
Step 16 –Pat or roll the dough to 1/2-inch thickness.
Step 17 –Using the extra flour, lightly flour a 2 1/2-inch biscuit cutter, and then cut the dough.
Step 18 –Place the biscuits over the chicken mixture.
Step 19 –Bake, uncovered, until the biscuits are golden-brown, about 15-20 minutes.
Step 20 –Serve.
