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Beginner's Guide to Cooking Chicken and Biscuits Casserole

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Ingredients
 

For the Chicken Mixture:

  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or whole milk for a lighter version
  • 3 cups cooked chicken shredded (rotisserie chicken works well)
  • 1 cup frozen peas thawed
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup whole milk

Instructions

Prepare the Chicken Mixture:

  • Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish or similar size casserole dish.
  • Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
  • Make Roux: Sprinkle the flour over the vegetables, stirring to coat. Cook for 2 minutes. Gradually whisk in the chicken broth and heavy cream, bringing to a simmer. Cook until the sauce thickens, about 3-5 minutes.
  • Add Chicken: Stir in the shredded chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes, then transfer the mixture to the prepared baking dish.

Make the Biscuits:

  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  • Cut in Butter: Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Add Milk: Pour in the milk and stir just until the dough comes together.
  • Shape Biscuits: Turn the dough out onto a floured surface and pat it into a 3/4-inch thick layer. Cut out biscuits using a round cutter or glass. Re-roll scraps as needed.

Assemble and Bake:

  • Assemble: Arrange the biscuits on top of the chicken mixture in the baking dish.
  • Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the chicken mixture is bubbly.
  • Serve: Let the casserole cool for a few minutes before serving.