Chicken and Biscuit Casserole
Description
This chicken and biscuit casserole is packed with assorted veggies in a creamy sauce for a giant pot pie with a fluffy, herby buttermilk topping.
Ingredients
•
1/4 cup butter
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/2 cup chopped baby carrots
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2 cloves garlic, minced
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1/2 cup all-purpose flour
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2 teaspoons white sugar
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1 teaspoon salt
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1 teaspoon dried basil
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1/2 teaspoon ground black pepper
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4 cups chicken broth
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1 (10 ounce) can peas, drained
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4 cups diced, cooked chicken meat
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2 cups buttermilk baking mix
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2 teaspoons dried basil
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2/3 cup milk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2
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.
3
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.
4
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.