Try this recipe and have it ready to go for Deer Camp

I always have leftover chicken broth on hand and use it for many things, including our family’s favorite fall casserole recipes. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. —Liliane Jahnke, Cypress, Texas

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

• • biscuit topping:

• 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% milk

 

Directions

1. Preheat oven to 400°. In a large saucepan, 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 11×7-in. 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-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.