Description
This comforting Chicken and Biscuits recipe features a creamy, savory chicken and vegetable filling baked under fluffy, golden biscuit tops. Combining a rich roux-based sauce with tender chicken, peas, and aromatic vegetables, this casserole is perfect for a hearty family dinner that feels like home-cooked comfort food.
Ingredients
Scale
Filling Ingredients
- 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 Ingredients
- 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 (220°C) and spray a 2½ to 3-quart casserole dish with cooking spray. In a bowl, whisk together the chicken broth and half-and-half, then set aside for later use.
- Sauté Vegetables: Melt ⅓ cup 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 soften and become fragrant.
- Make Roux: Stir in the flour and cook for an additional minute, stirring constantly to form a roux. Reduce the heat to medium to prevent burning.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture, stirring continuously. Cook the sauce until it thickens and becomes bubbly, about 5 to 6 minutes, making sure it does not boil to maintain a smooth texture.
- Season and Combine: Stir in kosher salt and ground black pepper. Add the cooked, diced or shredded chicken and frozen peas. Mix well, then transfer the filling to the prepared casserole dish and cover with foil. Bake for 10 minutes while preparing the biscuit topping.
- Make Biscuit Dough: In a bowl, use a fork to combine Bisquick pancake mix, grated sharp cheddar cheese, dried parsley, melted butter, garlic powder, and â…” cup of cold buttermilk. Stir until a soft dough forms, adding more buttermilk if necessary to achieve the right consistency.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine evenly. Drop spoonfuls of biscuit dough (about ¼ cup each) evenly over the hot filling to create roughly 8 biscuit tops. Return the dish to the oven and bake uncovered for 12 minutes, or until the biscuits are golden brown and a toothpick inserted into them comes out clean.
- Finish and Serve: Mix the melted butter with garlic powder and brush this mixture over the hot baked biscuits. Serve immediately for a warm, flaky-topped chicken casserole that’s perfect for a satisfying meal.
Notes
- You can substitute buttermilk with regular milk if needed, but buttermilk adds a tangier flavor and better biscuit texture.
- Use cooked chicken from leftovers or rotisserie chicken to save time.
- Do not let the sauce boil when thickening to avoid curdling.
- If you prefer, add other vegetables such as mushrooms or green beans for variation.
- The biscuit topping can be made with your favorite biscuit or scone mix in place of Bisquick.
