Chicken Pot Pie Casserole

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If you’re craving comfort food, do yourself a favor and place a hold on the new cookbook Taste of Home: Farmhouse Favorites. You can’t go wrong with recipes like Bacon Corn Pancakes, Lemony Turkey Rice Soup, Cinnamon Swirl Bread, and Bread Pudding with Nutmeg.

Chicken potpie is one of the top comfort foods in my family, so I was eager to try the Chicken Potpie Casserole. Instead of a flaky crust, the pot pie filling is topped in a casserole dish with biscuits. It’s not surprising that the recipe, from Liliane Jahnke of Cypress, Texas, is a “Taste of Home” Blue Ribbon Winner. The filling is creamy and full of flavor, and the biscuits are tender and flaky.

In addition to the typical potpie vegetables of carrots, onion and peas, she also calls for mushrooms and pimientos. I left those two out, and substituted fresh broccoli, instead.

Ingredients: 

  • 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 percent milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt

Biscuit Ingredients:

  • 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 percent milk

Directions: 

  1. Preheat oven to 400 degrees. In a large saucepan (I used a Dutch oven), 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 11 x 7-inch 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-inch thickness; cut with a floured 2 1/2-inch biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Taste of Home: Farmhouse Favorites is available upon request here or by calling Whitehall Public Library at 412-882-6622.