these old appliances; the photo about seven pics down is a spitting image of my (failing) kitchen gem. As I am currently in a rental, there is little hope of having it replaced before I move. So I make due by altering my baking and roasting times, usually turning the dial down by about 25 or more degrees. I also rotate everything once every five or so minutes. Even with the extra care and attention, one in four baking attempts result in charred bottoms. Le sigh...
this recipe), and had a need to use up the leftovers. I usually make Chicken Potpie using some sort of pastry dough/pie shell I have in the freezer, in a more traditional fashion. After some online exploring, I came across this recipe for Chicken Potpie Casserole from Taste of Home which suited my needs perfectly. As I already had a heaping portion of chicken gravy leftover from the chicken dinner, plus some mashed potatoes, I modified this recipe a bit. I also am not a lover of peas, so I replaced them with chopped celery. And the pimentos from the original recipe just didn't scream down home cooking to me, so I omitted them.
Chicken Potpie Casserole
Adapted from: Taste of Home
- 1 ½ cups sliced fresh mushrooms
- 2/3 cup sliced fresh carrots
- 2/3 cup sliced celery
- ½ cup chopped onion
- 1-2 cups chicken gravy (see original recipe if you don’t have gravy on hand)
- 2-4 cups cubed cooked chicken (any meat works as it’s a casserole)
- Seasonings to taste (salt, pepper, onion powder, etc.)
- Leftover mashed potatoes (optional)
- 2 cups all purpose flour
- 4 tsp. baking powder
- 2 tsp. sugar
- ½ tsp. salt
- ½ tsp. cream of tartar
- ½ cup cold butter, cubed
- 2/3 cup milk
In a large saucepan, sauté the mushrooms, carrots, and onion in butter until tender. If you don’t have gravy on hand, revert to the original recipe and follow the step by sprinkling flour into the pan. If you do have gravy on hand, add the chicken and heat through. Next add the celery and seasonings. Follow with adding the gravy to the pan and stir until well combined. If you have leftover mashed potatoes, scoop little spoonfuls of it into the prepped casserole dish, and then pour the mixture over the top. If you don't have pre-made gravy, you will have already made some in cooking the mixture and can go straight to pouring the mixture into a greased 2 to 2 ½ quart baking dish, then set aside.
Preheat oven to 400 F degrees.
In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Cut in the cold butter until the mixture resembles coarse crumbles. Stir in the milk until just moistened. Turn onto a lightly floured surface and knead 8-10 times. Pat or roll out the dough to about a ½” thickness. Cut with a floured 2 ½” biscuit cutter or use the rim of a glass.
Place the biscuits over chicken mixture. Bake uncovered at 400 F degrees for 15-20 minutes or until the biscuits are golden brown. Serve warm and eat lots.