Description

If you love chicken pot pie and you love chicken and dumplings, then you will also love this delicious casserole.

Ingredients

• 1/4 c. butter
• 2 cloves garlic, minced
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped baby carrots
• 1/2 c. all-purpose flour
• 2 t. white sugar
• 1 t. salt
• 1 t. dried basil
• 1/2 t. ground black pepper
• 4 c. chicken broth/stock
• 10 oz. can peas, drained
• 4 c. diced, cooked chicken meat
• 2 c. buttermilk baking mix
• 2 t. dried basil
• 2/3 c. milk

Steps

1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth/stock; bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes; mix in chicken.
3. Transfer mixture to the prepared baking dish.