Country Chicken and Biscuits
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Servings 6 - 8 people
FOR THE FILLING:
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
FOR THE BISCUITS:
- 2 cups Bisquick
- ⅔-¾ cup cold buttermilk (or sub with regular milk)
- ½ cup grated cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- ⅛ teaspoon garlic powder
Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
Stir together melted butter and garlic powder; brush over warm biscuits and serve.
- If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end!
- For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
- Do not thaw the frozen peas before adding them to the filling.
- Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that's all that you have on hand.
- Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
- If you're cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain the same.
- Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.
Serving: 1/8 of the casserole | Calories: 443kcal | Carbohydrates: 33g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 1168mg | Potassium: 590mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3356IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 2mg