Pot Pie Casserole With a Biscuit Topping. |
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Prep Time: 45 Minutes Cook Time: 70 Minutes |
Ready In: 115 Minutes Servings: 8 |
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Something my mom and I make with leftover chicken. This is really, really good and hearty. Ingredients:
4 (10 3/4 ounce) cans fat-free cream of chicken soup |
1/2 cup chicken stock |
1 cup frozen peas, thawed |
1 cup frozen corn, thawed |
1 cup frozen cut green beans, thawed |
1 cup carrot, sliced |
1 lb potato, peeled and cubed |
1 1/2 cups cooked chicken breasts, shredded |
1 cup celery, chopped |
1 1/2 tablespoons poultry seasoning |
2 teaspoons chicken bouillon granules |
2 teaspoons fresh ground pepper |
2 cups flour |
1/2 teaspoon salt |
4 teaspoons baking powder |
1/2 cup vegetable shortening |
2/3 cup milk |
Directions:
1. Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
2. Drain; shock with cold water and allow draining.
3. In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
4. Pour into greased 13 x 9 – inch baking dish.
5. Bake at 350 for 55-60 minutes or until hot.
6. In separate bowl, combine flour, baking powder and salt.
7. Cut in shortening until mixture resembles small peas.
8. Add milk; knead dough on lightly floured surface.
9. Shape dough into 13 x 9 – inch shape.
10. Top baked filling; bake additional 20 – 25 minutes at 425 F or until topping is browned.
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