Chicken Potpie Casserole

• 1/3 cup butter, cubed
• 1-1/2 cups sliced fresh mushrooms
• 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 cubed cooked chicken
• 1 cup frozen peas
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 cup cold butter, cubed
• 2/3 cup 2% milk

1. Preheat oven to 400u0b0. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.
2. 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.
3. 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.
4. 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.

butter, mushrooms, carrots, onion, allpurpose, chicken broth, milk, chicken, frozen peas, pimientos, salt, flour, baking powder, sugar, salt, cream of tartar, cold butter, milk

Taken from www.tasteofhome.com/recipes/chicken-potpie-casserole/ (may not work)