This chicken and biscuit casserole is a marriage between a chicken pot pie and chicken and dumplings. My family begs me to make this!
Ingredients
- butter: 0.25 cup
- onion: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- baby carrots: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- all-purpose flour: 0.5 cup
- white sugar: 2 tsp
- salt: 1 tsp
- basil: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- chicken broth: 4 cups
- peas: 1 can (10 ounce can, drained)
- diced, cooked chicken meat: 4 cups
- buttermilk baking mix: 2 cups
- basil: 2 tsp (dried)
- milk: 0.66667 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Melt butter in a large skillet over medium-high heat. Cook and stir onion, celery, carrots, and garlic in hot butter until tender. Mix in flour, sugar, salt, basil, and pepper. Stir in broth; bring to a boil. Boil and stir for 1 minute, then reduce heat and stir in peas. Simmer for 5 minutes, then mix in cooked chicken until combined. Transfer to the prepared baking dish.
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Make biscuits: Combine baking mix and basil in a large bowl. Stir in milk to form a dough. Divide dough into 6 to 8 balls. Use the palm of your hand to flatten each dough ball on floured wax paper into a circular shape; place on top of chicken mixture.
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Bake in the preheated oven for 30 minutes. Cover with foil and continue baking for 10 more minutes. Spoon chicken mixture over biscuits to serve.
