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Chicken and Biscuit Casserole

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A hearty chicken and vegetable casserole topped with homemade buttermilk biscuits.

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 (biscuits)
  • 4 teaspoons baking powder (biscuits)
  • 1 teaspoon salt (biscuits)
  • 1/2 cup cold butter, cut into small pieces (biscuits)
  • 3/4 cup buttermilk (biscuits)

Instructions

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

Notes

Do not overmix the biscuit dough for the flakiest results.

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

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