Description
This classic Chicken and Biscuits recipe features a creamy chicken and vegetable filling baked under fluffy, golden-brown biscuit topping. Perfect for a comforting family meal, it combines a savory sautéed vegetable mix with tender cooked chicken and peas, all enveloped under cheesy, fluffy biscuit dollops baked to perfection.
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: In a bowl, whisk together chicken broth and half-and-half; set aside to be added later.
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C) and spray a 2½–3-quart casserole dish with cooking spray to prevent sticking.
- Sauté Vegetables: Melt ⅓ cup butter in a large skillet over medium-high heat. Add chopped onion, carrots, and celery, cooking and stirring for about 10 minutes until the vegetables soften.
- Make Roux: Stir in ½ cup flour and cook for 1 more minute while stirring constantly. Then reduce heat to medium to prepare for liquid addition.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture, stirring continuously until the mixture thickens and becomes bubbly, about 5 to 6 minutes. Avoid boiling to maintain creaminess.
- Season and Combine: Stir in kosher salt and ground black pepper. Add the cooked chicken and frozen peas, then transfer this filling mixture to the prepared casserole dish. Cover with foil and bake for 10 minutes to heat through while you prepare the biscuit topping.
- Make Biscuit Dough: In a separate bowl, use a fork to stir together Bisquick pancake mix, grated sharp cheddar cheese, dried parsley, melted butter, garlic powder, and start with â…” cup buttermilk. Mix until a soft dough forms, adding more buttermilk if necessary.
- Assemble and Bake: Remove the filling from the oven and stir to recombine. Drop spoonfuls of biscuit dough (about ¼ cup each) evenly over the hot filling to form roughly 8 biscuits. Return the casserole uncovered to the oven and bake for 12 minutes, or until biscuits are golden brown and a toothpick inserted in the center comes out clean.
- Finish and Serve: Mix melted butter with garlic powder and brush over the warm baked biscuits for extra flavor and shine. Serve hot to enjoy a comforting, flaky-topped chicken casserole.
Notes
- Use cold buttermilk for best biscuit texture, but regular milk can be substituted.
- Ensure the vegetables are well sautéed until soft to enhance the flavor of the filling.
- Do not boil the sauce once liquids are added; gentle bubbling thickens the sauce without curdling.
- Frozen peas can be added directly without thawing for convenience and maintaining texture.
- Brush biscuits with garlic butter immediately after baking for better flavor absorption.
- This recipe serves 8 and works well as a make-ahead dinner; assemble but do not add biscuits until ready to bake.
