Ingredients
1/3 cup butter, cubed1-1/2 cups sliced fresh mushrooms2 medium carrots, sliced1/2 medium onion, chopped1/4 cup all-purpose flour1 cup chicken broth1 cup 2% milk4 cups cubed cooked chicken1 cup frozen peas1 jar (2 ounces) diced pimientos, drained1/2 teaspoon saltBISCUIT TOPPING:2 cups all-purpose flour4 teaspoons baking powder2 teaspoons sugar1/2 teaspoon salt1/2 teaspoon cream of tartar1/2 cup cold butter, cubed2/3 cup 2% milk
Preparation
Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.
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 11x7-in. baking dish.
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.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
