Description
A comforting and hearty dish, Chicken and Biscuits is a classic American casserole featuring tender shredded chicken and colorful vegetables in a creamy sauce, topped with golden, flaky biscuits. This recipe is perfect for cozy family dinners or potluck gatherings.
Ingredients
Scale
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked shredded chicken
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Topping:
- 1 can (16 oz) refrigerated biscuit dough or 8 homemade biscuits
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Saute Vegetables: In a large skillet or Dutch oven, heat butter and olive oil. Add onion, carrots, and celery, cook until softened. Add garlic and cook briefly.
- Add Flour and Broth: Sprinkle flour over vegetables, stir to cook. Slowly whisk in chicken broth and milk until thickened.
- Combine Ingredients: Add chicken, peas, thyme, salt, and pepper. Simmer briefly.
- Assemble and Bake: Transfer mixture to baking dish, top with biscuit dough. Bake until golden and cooked through.
Notes
- Rotisserie chicken can be used for convenience.
- For added heartiness, include corn or potatoes.
- Homemade drop biscuits can replace canned for a rustic touch.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
