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Chicken and Biscuit Casserole

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A hearty casserole reminiscent of a chicken pot pie, topped with buttermilk biscuits instead of a pie crust.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen mixed vegetables
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and potatoes. Cook until the vegetables are tender, about 10 minutes.
  3. Add chicken to the skillet and cook until browned, about 5-7 minutes.
  4. Stir in frozen vegetables, chicken broth, milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  6. Add buttermilk to the flour mixture and stir until a dough forms.
  7. Transfer the chicken mixture to a 9×13 inch baking dish. Drop spoonfuls of biscuit dough on top.
  8. Bake for about 25-30 minutes or until the biscuits are golden brown.

Notes

This recipe combines the comfort of chicken and vegetables with the ease of biscuit topping, making it a perfect weeknight meal. Ensure the biscuit dough is not overmixed for flaky results.

Nutrition

Find it online: https://www.receipster.com/chicken-and-biscuits/

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