Chicken and Biscuits
Chicken and Biscuits casserole is a hearty and delicious comfort food dinner for any night of the week. Chunks of chicken with vegetables in a creamy sauce topped with garlic cheddar biscuits is sure to be a family favorite.
Servings: 6 Servings
Calories: 469kcal
Ingredients
- 4 cups cooked and diced chicken
- 2 cups peeled and diced potatoes
- 2 large carrots peeled and diced
- 1 large onion peeled and diced
- 2 stalks celery washed and diced
- 2 tablespoons bacon grease or olive oil
- 2 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 2 tablespoons corn starch
- 1 tablespoon granulated garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon ground rosemary
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- Cheddar Bay Biscuits recipe card below
Instructions
- Rinse the potatoes and place in a pan and cover with cold water. Bring to a boil and cook about 10 minutes just until easily piereced with a fork. Drain and set aside.
- Meanwhile add carrots, onion and celery to a deep skillet or dutch oven with bacon grease or olive oil. Cook over medium-high heat, stirring often until vegetables are softened. Remove from pan and set aside with the potatoes.
- Preheat the oven to 400°.
- Add chicken broth, heavy cream and corn starch to the skillet or dutch oven. Whisk together and add the garlic, thyme, rosemary, salt and pepper. Cook over medium heat, whisking occasionally until thickened.
- Remove from heat. Stir in the vegetables and chicken.
- Pour into a 9 x 13 inch baking dish and spread evenly.
- Make the biscuit dough, and pressing out into a 1/2 inch thick layer on a lightly floured surface. Use a 3 inch biscuit cutter to cut into 12 biscuits.
- Layer biscuits over chicken filling.
- Bake for 20 - 25 minutes until filling is bubbly and biscuits are lightly browned.
- Brush with garlic butter and serve immediately.
Notes
Prep Ahead: The filling can be prepared a day in advance and refrigerated in a covered dish. Place filling in baking dish and prepare the biscuits just before baking.
Biscuits: Buttermilk Biscuits work well too, use a half recipe for this casserole or use canned biscuits if desired.
Vegetables: Use any vegetables you have on hand like, corn, green beans, green peas or mushrooms in the filling.
Storage: Store leftover chicken and biscuits in a covered dish in the refrigerator up to 3 days.
Reheat: Place in an oven safe dish covered with foil and cook at 350° for 15- 20 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 469kcal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 118mg | Sodium: 709mg | Fiber: 3g | Sugar: 4g