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Chicken and Biscuit Casserole Recipe

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4.1 from 10 reviews

This Chicken and Biscuit Casserole combines the heartiness of a chicken pot pie with the comforting texture of chicken and dumplings, making it a family-favorite dish. Tender vegetables simmered in a creamy chicken broth with chunks of cooked chicken are topped with soft, herb-infused biscuits and baked to golden perfection.

  • Author: Emma
  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Yield: 6 servings (1 9x13-inch dish)
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Ingredients

Chicken Filling

  • ¼ cup butter
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped baby carrots
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon ground black pepper
  • 4 cups chicken broth
  • 1 (10 ounce) can peas, drained
  • 4 cups diced, cooked chicken meat

Biscuit Topping

  • 2 cups buttermilk baking mix
  • 2 teaspoons dried basil
  • ⅔ cup milk

Instructions

  1. Prepare the Baking Dish: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the chopped onion, celery, baby carrots, and minced garlic, stirring frequently until the vegetables are tender and fragrant, about 5 minutes.
  3. Make the Roux and Add Seasonings: Sprinkle the all-purpose flour over the cooked vegetables, then stir in the white sugar, salt, dried basil, and ground black pepper. Cook the mixture briefly while stirring, allowing the flour to absorb the butter and vegetables.
  4. Add Broth and Cook: Gradually pour in the chicken broth while stirring continuously. Bring the mixture to a boil, stirring constantly to thicken. Boil and stir for 1 minute to achieve the right consistency.
  5. Simmer with Peas and Chicken: Reduce the heat to low, stir in the drained peas, and let the mixture simmer gently for 5 minutes. Then fold in the diced, cooked chicken until everything is well combined.
  6. Transfer to Baking Dish: Pour the chicken mixture into the prepared 9×13-inch baking dish, spreading it evenly.
  7. Prepare Biscuit Dough: In a large bowl, combine the buttermilk baking mix with the dried basil. Stir in the milk until a soft dough forms that holds together but is slightly sticky.
  8. Shape Biscuits: Divide the dough into 6 to 8 equal balls. On a floured surface or wax paper, flatten each dough ball with the palm of your hand into a circular shape. These will be the biscuit tops for your casserole.
  9. Top Casserole and Bake: Place each flattened biscuit dough evenly on top of the chicken mixture in the baking dish. Bake uncovered in the preheated oven for 30 minutes.
  10. Finish Baking Covered: After 30 minutes, cover the casserole loosely with aluminum foil and bake for an additional 10 minutes. This ensures the biscuits are cooked through without drying out.
  11. Serve: Remove from the oven and spoon some of the savory chicken mixture over the biscuits when serving for a comforting and hearty meal.

Notes

  • You can substitute fresh peas for canned peas if preferred; just adjust cooking time accordingly.
  • If buttermilk baking mix is unavailable, substitute with a plain biscuit or baking mix, but adjust milk quantity if needed.
  • Leftover cooked chicken from a roast or rotisserie works great in this recipe.
  • For a lower sodium version, use low sodium chicken broth and reduce added salt.
  • Ensure biscuits are evenly spaced on top to allow for even cooking and expansion.
  • Covering with foil towards the end helps the biscuits stay moist while cooking through.

Find it online: https://allcookedup.com/chicken-and-biscuit-casserole-recipe/