Description
This comforting Chicken and Biscuits recipe combines a creamy, savory chicken and vegetable filling with fluffy, golden biscuits baked on top. Perfect for a hearty family meal, the filling is made with sautéed onions, carrots, celery, chicken broth, and tender chicken pieces, while the biscuits are made from Bisquick and cheese for a deliciously flaky topping.
Ingredients
Scale
Filling
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ 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
- ⅛ teaspoon garlic powder
Instructions
- Prepare Filling: In a bowl, whisk together the chicken broth and half-and-half and set aside for later use.
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F and spray a 2½–3-quart casserole dish with cooking spray.
- Sauté Vegetables: Melt the ⅓ cup butter in a large skillet over medium-high heat. Add the 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 1 minute more, stirring constantly to avoid lumps and to slightly toast the flour, then reduce heat to medium.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture. Stir continuously until the mixture thickens and becomes bubbly, about 5-6 minutes. Ensure the mixture does not boil to avoid curdling.
- Season and Combine: Stir in the kosher salt and black pepper. Add the cooked chicken and frozen peas, mixing well. Transfer this filling mixture to the prepared casserole dish and cover with foil. Bake in the oven for 10 minutes while you prepare the biscuit topping.
- Make Biscuit Dough: In a separate bowl, combine the Bisquick mix, grated cheddar cheese, dried parsley, melted butter, garlic powder, and ⅔ cup of cold buttermilk. Stir with a fork until a soft dough forms. Add more buttermilk if the dough feels too dry to achieve the right consistency.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine slightly. Drop spoonfuls of biscuit dough (~¼ cup each) evenly over the hot filling to form about 8 biscuits. Return the dish to the oven and bake uncovered for 12 minutes until the biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix the remaining melted butter with garlic powder and brush over the baked biscuits. Serve the chicken and biscuits hot for a flaky, comforting casserole experience.
Notes
- You can substitute milk for buttermilk in the biscuit dough if needed, but using buttermilk enhances flavor and tenderness.
- Ensure you do not let the filling mixture boil when thickening to prevent curdling.
- Leftover cooked chicken works well in this recipe.
- For more vegetables, you can add corn or green beans along with the peas.
- If you prefer crispier biscuits, brush them with butter again halfway through baking.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
