- 2 tablespoons butter
- 2 medium onions, diced
- 1 celery rib, diced
- 1 large carrot, diced
- 3 cups cubed (1-inch) cooked chicken
- 1 ½ cups fresh or frozen green peas
- 1 cup diced fresh mushrooms
- Salt and freshly ground pepper
- ¼ cup vegetable shortening
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup half-and-half
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup chilled vegetable shortening
- 1 cup whole milk
- Grease a 2 Quart Cast Iron Serving Pot.
- Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the chicken, peas, and mushrooms, season to taste with salt and pepper, and set aside.
- In a medium saucepan, melt the shortening over medium heat, sprinkle the flour over the top, and stir constantly for 3 minutes; don’t let the roux color. Remove from the heat and gradually add the broth and half-and-half, stirring constantly until well blended. Return the mixture to the heat and cook, stirring constantly, until the sauce thickens. Pour over the chicken and vegetables in the casserole.
- Preheat the oven to 425 degrees Fahrenheit.
- Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just until the dough forms a ball. Transfer to a lightly floured work surface, knead about 8 times, then pat the dough out about ⅓ inch thick. Cut the dough to fit the top of the casserole, drape it over the filling, and secure the edges by crimping them. Cut a few vents in the top with a sharp knife and bake until the crust is nicely browned and juices are bubbling up through the vents, about 25 minutes.