Chicken and Biscuit Casserole

By lindaauman

This dish is the epitome of comfort food for us. There’s nothing better than a hearty chicken dish where your biscuits are built in and you get some with every bite! We initially assumed a meal like this would be complicated and messy, but not with this recipe: it’s basically a one-pot wonder, using only your Dutch oven (or casserole dish) and the assistance of your trusty food processor or mixer to create a full dinner with meat, veggies and a side.

Ingredients

• Chicken:
• 3 cups rotisserie chicken, cubed
• 1 large carrot, chopped
• 1 cup frozen baby peas, thawed and drained
• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon all-purpose flour
• salt and pepper, to taste
• Biscuits:
• 4 tablespoons unsalted butter
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 cup whole milk

Preparation

Step 1

Preheat oven to 375º F.

In a large Dutch oven over medium(-high) heat, melt butter and sauté carrots until soft. About 8 minutes.

Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.

Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.

In a food processor, pulse together flour, butter, salt and baking powder.

Slowly pour milk into mixture and pulse until a soft dough forms.

Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.

Bake uncovered for 30-40 minutes, or until biscuits are golden brown.

Remove from oven and let cool for 10 minutes before serving.