Description
This comforting Chicken and Biscuits recipe features a creamy chicken and vegetable filling topped with fluffy, cheddar-infused biscuits baked to golden perfection. It’s a hearty, savory casserole perfect for cozy family dinners, combining tender chicken, vibrant vegetables, and a flaky biscuit crust in one easy dish.
Ingredients
Scale
Filling
- 2 cups chicken broth
- 1 cup half-and-half
- â…“ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
Biscuit Topping
- 2 cups Bisquick pancake mix
- ⅔-¾ cup cold buttermilk (or milk as substitute)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- â…› teaspoon garlic powder
Instructions
- Prepare Filling: Preheat your oven to 425°F and spray a 2½ to 3-quart casserole dish with cooking spray. In a bowl, whisk together the chicken broth and half-and-half and set aside.
- Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add chopped onion, carrots, and celery; cook and stir for about 10 minutes until the vegetables have softened.
- Make Roux: Stir in the flour and continue cooking for 1 minute, stirring constantly to cook out the raw flour taste. Then reduce heat to medium.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture, stirring continuously until the mixture thickens and becomes bubbly, approximately 5 to 6 minutes. Be careful not to let it boil.
- Season and Combine: Stir in kosher salt and black pepper, then add the cooked chicken and frozen peas. Transfer this hot filling mixture to the prepared casserole dish and cover with foil. Bake in the preheated oven for 10 minutes while preparing the biscuit topping.
- Make Biscuit Dough: In a separate bowl, use a fork to mix together Bisquick pancake mix, grated sharp cheddar cheese, dried parsley, melted butter, garlic powder, and start with â…” cup of cold buttermilk. Stir until a soft dough forms, adding more buttermilk if necessary.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine. Drop spoonfuls of biscuit dough (about ¼ cup each) evenly over the hot filling to make approximately 8 biscuits. Return casserole uncovered to the oven and bake for 12 minutes until the biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix melted butter with garlic powder and brush the mixture over the baked biscuits for extra flavor and shine. Serve the casserole hot for a heartwarming, flaky-topped chicken dish.
Notes
- You can substitute milk for buttermilk in the biscuit topping if needed, though buttermilk adds better tang and tenderness.
- Ensure the vegetables are softened well before adding flour to avoid grainy texture in the filling.
- Use leftover cooked chicken or rotisserie chicken to save preparation time.
- The biscuit topping can be made dairy-free by using non-dairy milk and butter substitutes, but texture will vary.
- Keep the biscuit dough chilled if working ahead to help with easier spooning over the filling.
