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Per serving
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- 1
Build the creamy filling
Melt the 1/3 cup butter in a big saucepan or Dutch oven over medium heat. Toss in the sliced mushrooms, sliced carrots, and chopped onion, and let them cook and stir until they're tender, about 8-10 minutes.
- 2
Thicken it up
Sprinkle the 1/4 cup flour over the veggies and stir until it's all coated. Gradually pour in the chicken broth and milk, stirring the whole time. Bring it to a gentle boil and let it cook, stirring constantly, for about 2 minutes until it's nice and thick.
- 3
Add the chicken and fill the dish
Stir in the cooked chicken, frozen peas, drained pimientos, and 1/2 teaspoon salt, and heat through. Pour the whole mixture into a greased 11x7-inch baking dish. Preheat your oven to 400°F.
- 4
Mix up the biscuit topping
In a large bowl, whisk together the 2 cups flour, baking powder, sugar, the remaining 1/2 teaspoon salt, and cream of tartar. Cut in the 1/2 cup cold butter (cubed) with a fork or pastry cutter until the mixture looks like coarse crumbs. Pour in the 2/3 cup milk and stir just until everything comes together — don't overwork it.
- 5
Cut your biscuits and top the casserole
Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Pat or roll it to about 1/2-inch thick, then cut into rounds with a floured 2 1/2-inch biscuit cutter. Lay the biscuit rounds right on top of the chicken filling.
- 6
Bake until golden
Bake uncovered for 15-20 minutes, until the biscuits are golden brown on top and the filling is bubbling around the edges. Let it sit for a few minutes before serving so everything settles.
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Grandma's Chicken Pot Pie Casserole with Biscuit Topping
Created by: HomeCooking
Ingredients
- 1/3 cup butter
- 1 1/2 cup mushrooms
- 2 carrots
- 1/2 onion
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 4 cup cooked chicken
- 1 cup frozen peas
- 2 oz pimientos
- 1/2 tsp salt
- 2 cup all-purpose flour
- 4 tsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup butter
- 2/3 cup milk
Instructions
- Build the creamy fillingMelt the 1/3 cup butter in a big saucepan or Dutch oven over medium heat. Toss in the sliced mushrooms, sliced carrots, and chopped onion, and let them cook and stir until they're tender, about 8-10 minutes.
- Thicken it upSprinkle the 1/4 cup flour over the veggies and stir until it's all coated. Gradually pour in the chicken broth and milk, stirring the whole time. Bring it to a gentle boil and let it cook, stirring constantly, for about 2 minutes until it's nice and thick.
- Add the chicken and fill the dishStir in the cooked chicken, frozen peas, drained pimientos, and 1/2 teaspoon salt, and heat through. Pour the whole mixture into a greased 11x7-inch baking dish. Preheat your oven to 400°F.
- Mix up the biscuit toppingIn a large bowl, whisk together the 2 cups flour, baking powder, sugar, the remaining 1/2 teaspoon salt, and cream of tartar. Cut in the 1/2 cup cold butter (cubed) with a fork or pastry cutter until the mixture looks like coarse crumbs. Pour in the 2/3 cup milk and stir just until everything comes together — don't overwork it.
- Cut your biscuits and top the casseroleTurn the dough out onto a lightly floured surface and knead gently 8-10 times. Pat or roll it to about 1/2-inch thick, then cut into rounds with a floured 2 1/2-inch biscuit cutter. Lay the biscuit rounds right on top of the chicken filling.
- Bake until goldenBake uncovered for 15-20 minutes, until the biscuits are golden brown on top and the filling is bubbling around the edges. Let it sit for a few minutes before serving so everything settles.