Country Chicken and Biscuits

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  • 2 cups chicken broth
  • 1 cup half-and-half
  • ⅓ cup butter
  • 1 cup chopped onion
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups cooked, diced or shredded chicken
  • ½ cup frozen peas (not thawed)

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  • 2 cups Bisquick
  • ⅔-¾ cup cold buttermilk (or sub with regular milk)
  • ½ cup grated cheddar cheese
  • ¼ teaspoon dried parsley
  • 2 tablespoons butter, melted
  • ⅛ teaspoon garlic powder



  • Preheat oven to 425 degrees F. Spray a 2 ½ – 3-quart casserole dish with cooking spray and set aside.
  • In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
  • Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.


  • Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
  • Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
  • Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  • Stir together melted butter and garlic powder; brush over warm biscuits and serve.


  • If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end!
  • For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
  • Do not thaw the frozen peas before adding them to the filling.
  • Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that’s all that you have on hand.
  • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
  • If you’re cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1½-quart dish. The rest of the instructions remain the same.
  • Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives and parsley are all delicious in this recipe.


Serving: 1/8 of the casserole | Calories: 443kcal | Carbohydrates: 33g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 1168mg | Potassium: 590mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3356IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 2mg

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