Dutch Oven Chicken & Biscuit Casserole

Dutch Oven Chicken & Biscuit Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Cups Rotisserie Chicken, cubed

  • 1

    Lg. Carrot, chopped

  • 1

    Cup Frozen Peas, thawed and drained

  • Cups Chicken broth

  • 2

    Tbs. Butter

  • 2

    Tbs. Parmesan Cheese

  • 1

    Tbs. Flour

  • Biscuits:

  • 4

    Tbs. Unsalted Butter

  • Cups Flour

  • ¼

    tsp. Salt

  • tsp. Baking Powder

  • ½

    Cup Milk


Preheat oven to 375 degrees. In a large Dutch oven over medium-high heat, melt butter and saute carrots until soft, about 8 minutes. Add 1/2 cup chicken broth and stir until almost evaporated. Then add flour and the rest of the broth. Stir mixture and bring to a boil. Season with salt and pepper and reduce heat to low simmering until thickened, about 3 minutes/ Add chicken, peas, and Parmesan and stir to coat thoroughly with sauce. In a food processor, pulse together flour, salt, butter, and baking powder. Slowly add milk into the mixture and pulse until a soft dough forms. Using a spoon, scoop dough balls and evenly cover the top of the chicken mixture. Bake uncovered 30-40 minutes or until biscuits are golden brown. Remove from oven and let cool for 10 minutes before serving.


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