Chicken Pot Pie Casserole

(Courtesy of Taste of Home)

Ingredients:
1/3 c. butter, cubed
1 1/2 c. sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 c. all-purpose flour
1 c. chicken broth
1 c. 2% milk
4 c. cubed cooked chicken
1 c. frozen peas
1 jar (2 oz.) diced pimientos, drained
1/2 tsp. salt
TOPPING:
2 c. all-purpose flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 c. cold butter, cubed
2/3 c. 2% milk

Directions:
Preheat oven to 400 degrees.  In a large saucepan, heat butter over medium heat.  Add mushrooms, carrots and onion; cook and stir until tender.

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 baking dish.

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.

Turn onto a lightly floured surface; knead gently 8-10 times.  Pat or roll dough to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit butter.  Place over chicken mixture.  Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

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