Creamy Chicken and Vegetable Pot Pie Casserole

Instructions

1. 1

   Preheat oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the mushrooms, carrots, and onion, and cook until tender, about 5-7 minutes.

2. 2

   Stir in the flour until blended, then gradually stir in the broth and milk. Bring to a boil, stirring constantly, and cook for 2 minutes or until thickened. Stir in the chicken, peas, pimientos, and salt, and heat through. Transfer the mixture to a greased 11x7-inch baking dish.

3. 3

   For the biscuit topping, in a large bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir just until moistened.

4. 4

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