Chicken Pot Pie Casserole

Holy moly, I had left overs FOREVER with this one! Fortunately, it was quite yummy.

This takes a good amount of prep work, too. If I remember correctly (I made this about 2 weeks ago) I was in the kitchen cutting veggies and cooking the chicken for at least an hour. Good thing I love cooking, baking. and my kitchen!

Buttermilk Biscuit Topping

  • 3 cups all-purpose flour
  • 2 Tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 1/2 cup shortening, cold and cut into cubes
  • 1/4 cup butter, cold and cut into cubes
  • 1 egg, beaten
  • 3/4 cup buttermilk, cold

Pot Pie Fillings

  • 1 lb Chicken Breast Cut, Cooked and Seasoned (I used Lawry’s Chicken Seasoning)
  • 2 Can Cream of Chicken soup
  • 1/4 cup water
  • 1 1/2 cups cut string beans
  • 1 1/2 cups red potatoes
  • 1 cup carrots sliced
  • 3/4 cup corn off the cob
  • 1/4 cup diced Onions

Sift together flour, sugar, baking powder, cream of tartar and salt in large mixing bowl.  Add in shortening and butter until the mixture resembles coarse meal.

In a small bowl beat egg and milk together lightly. Pour egg mixture in with flour mix together with stand or hand mixer creating a soft dough. Set aside until about to layer on top of pot pie fillings.

Pre-heat oven to 425 degrees.

I should have done this part in a large  bowl BEFORE putting it into the baking dish. Boy, did I make a mess. Live and learn, right?

Mix all veggies and meat together with the cream of chicken soup and water. Pour filling into baking dish about 2/3 of the way. Bake in oven  for 30 minutes.

Take dish out of the oven.

Flour counter and rolling-pin. Knead the dough about 10-15 times then roll dough out to about a 1/2 inch thick. Place dough over pot pie filling. Bake for 15-20 minutes or until biscuit topping is lightly golden.



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