Old-Fashioned Chicken Potpie

By bakers_delight85

You can bake your own biscuits, like I do, or simply buy them at the store.

Ingredients

• Biscuit Topping:
• 1-1/2 cups sliced fresh mushrooms
• 1 cup sliced fresh carrots
• 1/2 cup chopped onion
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1-1/2 cups chicken broth
• 1-1/2 cups milk
• 4 cups cubed cooked chicken breast
• 1 cup frozen peas
• 1 jar (2 ounces) diced pimientos, drained
• 1 tsp. salt
• 2 cups all-purpose flour
• 4 tsp. baking powder
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. cream of tartar
• 1/2 cup cold butter
• 2/3 cup milk

Details

Servings 6

Preparation

Step 1

In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour.
Gradually stir in the broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, peas, pimientos and salt; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.
For the topping; in a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn on to a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits over chicken mixture. Bake, uncovered, at 400 degrees for 15-20 minutes or until biscuits are golden brown.