Chicken Cobbler Casserole

• 2 chicken breasts, chopped in bite-sized pieces
• 1 cup shelled peas
• 1/2 cup chopped carrot
• 4 new potatoes, chopped in bite-sized pieces
• 1/4 cup butter, plus
• 2 tablespoons butter
• 1/2 cup coarsely chopped sweet onion
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 2 cups all-purpose flour
• 1 cup coarsely shredded carrot
• 1 cup shredded cheddar cheese
• 2 tablespoons garlic powder
• 1 tablespoon baking powder
• 1 1/3 cups milk

1. Preheat oven to 400 degree F.
2. Arrange chicken chunks in deep Corningware-type casserole dish (best size is appx. 8" diameter by 4" deep).
3. Layer chopped potatoes and carrots over chicken.
4. Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside.
5. In a medium saucepan, melt butter, adding onions.
6. Cook and stir over medium heat for 5 minutes or until onion is tender.
7. Stir in peas, and the 1/3 cup flour.
8. Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Pour saucepan contents over chicken mixture while making cobbler.
9. For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, cheese, garlic, and baking powder. Stir in milk and the remaining 2 tablespoons melted butter until combined.
10. Spoon evenly over stew-like mixture.
11. Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean.
12. Watch carefully as stew has a tendency to bubble over.

chicken breasts, shelled peas, carrot, potatoes, butter, butter, sweet onion, flour, chicken broth, flour, carrot, cheddar cheese, garlic, baking powder, milk

Taken from www.food.com/recipe/chicken-cobbler-casserole-139645 (may not work)