Vegetarian "Chicken" Potpie Casserole

Ingredients:

• 1/3 cup butter (organic)(or vegan sub), cubed
• 1 1/2 cups sliced, fresh mushrooms (organic)
• 2 medium carrots (organic), peeled and sliced
• 1/2 medium onion (organic), chopped finely
• 1/4 cup all-purpose flour (organic)
• 1 cup chicken or vegetable broth (organic)
• 1 cup 2% milk (or soy milk)
• 4 cups cubed "chicken" (Fri-chik, or other veg alternative)
• 1 cup frozen (organic) peas
• 1 jar (2 ounces) diced pimento
• 1/2 tsp salt

Biscuit Topping:

• 2 cups, organic, all-purpose flour
• 4 tsp baking powder
• 2 tsp monk sweetener (or organic sugar)
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1/2 cup cold butter, cubed (or vegan alternative)
• 2/3 cup 2% organic milk (or soymilk)

Instructions:

1. 1. Preheat oven to 400°F. 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, pimentos and salt; heat through. Transfer to a greased 11x7-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.