Ingredients
FOR THE FILLING:
- 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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FOR THE BISCUITS:
- 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
Instructions
PREPARE FILLING:
- 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.
PREPARE BISCUITS:
- 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.
Notes
- 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.
Nutrition
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
