Chicken and Biscuits
User Reviews
4.8
Chicken and Biscuits
Description
The Chicken and Biscuits recipe prepares a rich filling by cooking onions, carrots, and celery in butter, then stirring in flour to form a roux. Gradually adding chicken broth and half-and-half thickens the mixture to a creamy consistency without boiling. The filling includes diced cooked chicken and frozen peas for texture and color, seasoned with kosher salt and black pepper. This mixture is poured into a casserole dish and baked briefly before the biscuits are prepared.
The biscuit topping combines Bisquick with buttermilk, sharp cheddar cheese, parsley, melted butter, and garlic powder to produce a soft dough. The dough is portioned and placed over the filling, then baked until the biscuits are golden and cooked through. This layering creates a comforting contrast between the creamy savory filling and the crispy, cheesy biscuits on top.
The recipe notes that the filling and biscuits can be prepared in an oven-safe skillet for convenience, and different sized baking dishes influence the thickness of the filling and biscuit density. Using smaller biscuit scoops ensures thorough baking through. This dish serves as a hearty, warming main course, suitable for family meals.
Ingredients
FOR THE FILLING
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup onion chopped
- 1 cup carrot peeled and chopped
- 1 cup celery chopped
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 cups chicken cooked, diced or shredded
- ½ cup peas not thawed, frozen
FOR THE BISCUITS
- 2 cups Bisquick
- ⅔-¾ cup buttermilk or sub with regular milk, cold
- ½ cup cheddar cheese grated sharp
- ¼ teaspoon parsley dried
- 2 tablespoons butter melted
- ⅛ teaspoon garlic powder
Instructions
PREPARE FILLING
- Preheat oven to 425°F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside. In a separate bowl, whisk together chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas. Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
PREPARE BISCUITS
- Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms. Start with ⅔ cup of buttermilk, and gradually add more (if needed) to bring the dough together. It shouldn't be too wet, but you don't want any dry pockets of flour.
- Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a scoop to drop about ¼-cup of the biscuit dough (or even slightly less) at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish. You can use a larger scoop to drop 6 biscuits on top, but these larger biscuits will take longer to bake through.
- Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean. If the biscuits start to get too dark on top before they're cooked through, just tent loosely with aluminum foil and continue baking. Stir together melted butter and garlic powder; brush over warm biscuits and serve.
Notes
- A 3-quart oven-safe skillet or braiser can be used to prepare and bake the dish, reducing cleanup.
- Smaller baking dishes yield thicker filling and biscuits closer together.
- Use a smaller scoop (around 1/4 cup or less) for biscuit dough to ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 443kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 97mg | 32% |
| Sodium | 1168mg | 49% |
| Potassium | 590mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3356IU | 67% |
| Vitamin C | 12mg | 13% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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