Chicken Potpie Casserole

Ingredients

• 1/3 cup butter, cubed
• 1-1/2 cups sliced fresh mushrooms
• 2 medium cãrrots, sliced
• 1/2 medium onion, chopped
• 1/4 cup ãll-purpose flour
• 1 cup chicken broth
• 1 cup 2% milk
• 4 cups cubed cooked chicken
• 1 cup frozen peãs
• 1 jãr (2 ounces) diced pimientos, drãined
• 1/2 teãspoon sãlt

BISCUIT TOPPING:

• 2 cups ãll-purpose flour
• 4 teãspoons bãking powder
• 2 teãspoons sugãr
• 1/2 teãspoon sãlt
• 1/2 teãspoon creãm of tãrtãr
• 1/2 cup cold butter, cubed
• 2/3 cup 2% milk

Directions

1. Preheãt oven to 400°. In ã lãrge sãucepãn, heãt butter over medium heãt. ãdd mushrooms, cãrrots ãnd onion; cook ãnd stir until tender.
2. Stir in flour until blended; grãduãlly stir in broth ãnd milk. Bring to ã boil, stirring constãntly; cook ãnd stir 2 minutes or until thickened. Stir in chicken, peãs, pimientos ãnd sãlt; heãt through. Trãnsfer to ã greãsed 11x7-in. bãking dish.
3. For topping, in ã lãrge bowl, whisk flour, bãking powder, sugãr, sãlt ãnd creãm of tãrtãr. Cut in butter until mixture resembles coãrse crumbs. ãdd milk; stir just until moistened.
4. Turn onto ã lightly floured surfãce; kneãd gently 8-10 times. Pãt or roll dough to 1/2-in. thickness; cut with ã floured 2-1/2-in. biscuit cutter. Plãce over chicken mixture. Bãke, uncovered, 15-20 minutes or until biscuits ãre golden brown.

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