Chicken and Biscuits
A heartwarming classic dish featuring tender chicken in a creamy sauce topped with fluffy biscuits, perfect for family gatherings and cozy dinners.
Ingredients
For the Chicken Mixture
- 2 cups chicken broth
- 1 cup half-and-half
- 1/3 cup butter for sautéing vegetables
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 1/2 cup flour for thickening the sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- 1/2 cup frozen peas
For the Biscuit Topping
- 2 cups Bisquick
- 2/3-3/4 cup cold buttermilk depending on consistency preference
- 1/2 cup grated sharp cheddar cheese
- 1/4 teaspoon dried parsley
- 2 tablespoons butter, melted for brushing on biscuits
- 1/8 teaspoon garlic powder for flavoring the butter
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Spray a 2 1/2 to 3-quart casserole dish with cooking spray.
- In a large skillet, melt butter over medium-high heat and sauté chopped onion, carrots, and celery for about 10 minutes until softened.
- Add flour and continue cooking for another minute.
- Gradually stir in chicken broth and half-and-half until the mixture is thick and bubbly.
- Season with kosher salt and black pepper, then stir in cooked chicken and frozen peas.
- Transfer the mixture into the prepared casserole dish.
Biscuit Preparation
- In a separate bowl, mix Bisquick, cold buttermilk, cheddar cheese, and parsley until a soft dough forms.
- Spoon the biscuit dough over the chicken mixture.
Baking
- Bake uncovered for about 12 minutes until the biscuits are golden brown.
- Mix melted butter and garlic powder, then brush over the warm biscuits before serving.
Serving
- Serve hot, either family-style from the casserole or plated up in individual bowls.
- Garnish with fresh herbs for added flavor and color.
Notes
For variations, consider adding spices, using different vegetables, or substituting proteins to customize the dish to your preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.