Description
Cozy comfort in a casserole dish! This Chicken and Biscuits combines creamy chicken filling with flaky biscuit topping for the ultimate family dinner winner.
Ingredients
Scale
- 3 tablespoons butter (42g)
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour (40g)
- 2 cups chicken broth (480ml)
- 1 cup whole milk (240ml)
- 3 cups cooked chicken, shredded or diced (about 1 pound or 450g)
- 1 cup frozen peas (150g)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups all-purpose flour (250g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold butter, cubed (113g)
- ¾ cup cold buttermilk (180ml)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt butter in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes.
- Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over vegetables and stir constantly for 1-2 minutes.
- Gradually whisk in chicken broth and milk. Bring to a simmer and cook for 3-5 minutes until thickened.
- Stir in chicken, peas, thyme, salt, and pepper. Simmer for 2-3 minutes, then transfer to the prepared baking dish.
- In a large bowl, combine flour, baking powder, and salt for the biscuits. Cut in cold butter until mixture resembles coarse crumbs.
- Add buttermilk and stir just until dough comes together. Drop spoonfuls of dough over the chicken filling.
- Bake for 25-30 minutes until biscuits are golden and filling is bubbling. Let stand 5-10 minutes before serving.