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5 from 2 votes

Chicken & Biscuit Casserole

Course: One Pot
Keyword: Chicken, One pot

Ingredients

Filling

  • 2 boneless skinless chicken breasts Cooked and Diced
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large yellow onion Diced
  • 1.5 cup carrots Diced
  • 1.5 cup celery Diced
  • 2 tsp dried thyme
  • 2 tsp dried dill
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 2 cloves garlic Minced
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • ⅓ cup heavy cream
  • salt and pepper to taste
  • 1 ½ cups frozen peas and carrots

Biscuits

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ tsp dried dill
  • ½ tsp dried thyme
  • 3 Tbsp fresh parsley chopped
  • 4 Tbsp butter cold, cubed
  • ¾ cup shredded parmesan cheese
  • 1 cup milk

Instructions

  • Preheat oven to 425F.
  • Season chicken to taste and roast for about 30 minutes. Allow to cool slightly, dice into cubes, set aside.
  • In a large Dutch oven pot, melt butter and olive oil together. Add onion, carrot, and celery. Season with salt and pepper to taste. Cook until softened. About 7 minutes.
  • Add garlic along with the herbs and spices. Cook additional two minutes.
  • Add flour and stir continuously for two minutes to cook out the flour taste.
  • Switch to a whisk and add chicken stock and cream. Whisk vigorously to break up any clumps of flour. Return sauce to a simmer.
  • Add chopped cooked chicken and defrosted peas. Stir and season again to taste with salt and pepper. Set aside.

Biscuits

  • In a medium bowl, combine flour, salt, baking powder, baking soda, thyme, dill, and parsley. Using your hands or a pastry cutter, blend the cold butter into the flour until there is no longer any large clumps. Add grated parmesan cheese and stir. Using a fork, mix milk into the flour mixture until it sticks together. You may or may not need the full cup of milk. Don’t overmix! Once it forms a ball, set aside to rest for 5 minutes.
  • Using a large spoon or ice cream scoop, spoon balls of the biscuits and drop them into the sauce leaving a little space between each one. The biscuits should cover the entire surface of the sauce.
  • Bake in a preheated 425F oven for 35-40 minutes. The sauce should be bubbly and the biscuits golden brown.
  • Garnish with parsley and enjoy!!