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Chicken And Biscuits

Creamy Chicken and Biscuits Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Method
 

  1. Preheat oven to 400°F (200°C). Melt butter in an oven-safe skillet over medium heat. Sauté onion, carrots, and celery until softened, 5 minutes. Stir in garlic and cook 30 seconds.
  2. Sprinkle flour over vegetables and cook, stirring, 1 minute. Gradually whisk in broth and milk until smooth. Simmer until thickened, 3 minutes. Remove from heat and stir in chicken, peas, thyme, salt, and pepper.
  3. In a bowl, whisk together 2 cups flour, baking powder, and salt. Cut in cold butter until pea-sized pieces form. Stir in buttermilk just until a shaggy dough forms.
  4. If needed, transfer filling to a greased 9x13-inch baking dish or 10-inch cast-iron skillet. Drop golf ball-sized dollops of biscuit dough over the filling, spacing evenly (about 8–10 biscuits).
  5. Bake until biscuits are deep golden and filling bubbles, 20–25 minutes. Let rest 5 minutes, then spoon into bowls and serve warm.

Notes

This casserole needs a short rest after baking so the filling settles and thickens up a bit more. If you like extra crisp biscuits, brush the tops with melted butter as soon as they come out of the oven. Leftover turkey or a store-bought rotisserie chicken both work perfectly here.