Description
A comforting and hearty Chicken and Biscuits casserole featuring tender chunks of chicken and mixed vegetables in a creamy sauce, topped with fluffy homemade cheddar biscuits baked to golden perfection.
Ingredients
Scale
For the Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- â…“ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Cook Onion: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms are tender.
- Make Roux: Sprinkle â…“ cup of all-purpose flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste.
- Add Liquids and Thicken: Slowly whisk in 2 cups of low-sodium chicken broth and 1 cup of milk. Let the mixture simmer for 5-7 minutes until it thickens to a creamy consistency.
- Add Seasoning and Chicken: Stir in 1 teaspoon fresh thyme leaves, salt, black pepper to taste, shredded or diced cooked chicken, and 2 cups frozen mixed vegetables. Cook together for 2-3 minutes to combine flavors.
- Transfer Filling: Pour the chicken and vegetable filling into a greased 9×13-inch baking dish, spreading it evenly.
- Prepare Biscuit Dough: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
- Cut in Butter: Add 6 tablespoons of cold cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend it until the mixture becomes crumbly.
- Add Cheese and Parsley: Stir in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley, if using.
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in ¾ cup cold buttermilk. Stir gently just until combined, being careful not to overmix.
- Top Filling with Biscuits: Drop spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish, leaving small gaps between them.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- Use cold butter and buttermilk when making biscuits to achieve a flaky texture.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred; just ensure they are chopped small and precooked slightly if needed.
- Leftover cooked chicken can be used to save time.
- For a richer biscuit topping, add an extra ¼ cup of shredded cheddar cheese.
- This dish can be reheated in the oven at 350°F for 15-20 minutes or until warmed through.
- Fresh thyme can be substituted with dried thyme—use about ½ teaspoon dried thyme instead.
