Description
This comforting Chicken and Biscuits recipe features a creamy chicken filling with tender vegetables, topped with fluffy, cheesy biscuits. Baked together in a casserole dish, it’s an easy and satisfying meal perfect for family dinners.
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 and spray a 2½–3-quart casserole dish with cooking spray. In a bowl, whisk together chicken broth and half-and-half. Set aside.
- Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add chopped onion, carrots, and celery; cook and stir for 10 minutes until the vegetables soften.
- Make Roux: Stir in flour and cook for 1 minute more, stirring constantly. Reduce heat to medium to avoid burning.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half mixture, stirring continuously until the mixture thickens and becomes bubbly, about 5-6 minutes. Avoid boiling.
- Season and Combine: Stir in kosher salt and ground black pepper, then add cooked chicken and frozen peas. Transfer the mixture to the prepared casserole dish and cover with foil. Bake for 10 minutes while preparing the biscuits.
- Make Biscuit Dough: In a bowl, use a fork to stir together Bisquick, grated cheddar cheese, dried parsley, melted butter, garlic powder, and enough buttermilk (start with â…” cup) until a soft dough forms. Add more buttermilk if needed to achieve the right consistency.
- Assemble and Bake: Remove the casserole dish from the oven and stir the filling to recombine. Drop spoonfuls (~¼ cup) of biscuit dough evenly over the hot filling to make about 8 biscuits. Return to the oven and bake uncovered for 12 minutes until biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix melted butter with garlic powder and brush over the baked biscuits. Serve hot for a comforting, flaky-topped chicken casserole.
Notes
- Use cooked chicken – leftovers or rotisserie chicken work well.
- Do not thaw the peas to maintain their texture in the filling.
- If buttermilk is unavailable, regular milk is an acceptable substitute.
- Adjust biscuit batter consistency by adding buttermilk gradually.
- Brush biscuits after baking for a flavorful, glossy finish.
