30 MIN DUTCH OVEN RECIPE Chicken Gravy with Biscuits
Join us for a quick and delicous Dutch Oven Recpie that is perfect when you don't have a lot of time. This dish can be made in about 30 minutes and will be a big hit with the family or even company.
This is an Easy Dutch Oven Dish that you will love.
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Classic Chicken Pot Pie Casserole: Deliciously Easy
This Chicken Pot Pie Casserole has all of the classic flavors of a chicken pot pie but instead of a pie crust, it’s even easier topped with flaky soft Homemade Biscuits (hyperlink) that bake over the chicken pot pie filling.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR CHICKEN POT PIE CASSEROLE:
* 4 cups cooked chicken, shredded*
* 6 Tbsp unsalted butter
* 1 medium yellow onion, (1 cup chopped)
* 2 medium carrots, (1 cup) thinly sliced
* 8 oz white or brown mushrooms, (stems discarded), sliced
* 3 garlic cloves, minced
* 1/3 cup all-purpose flour
* 2 1/2 cups chicken stock
* 1/2 cup heavy cream
* 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
* 1/4 tsp black pepper, plus more to garnish
* 1 cup frozen peas, do not thaw
* 1/4 cup parsley, finely chopped
* 1 recipe of homemade biscuit dough
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:02 Veggies prep
1:51 How to make the chicken pot pie filling
2:54 How to make biscuits
4:19 Chicken pot pie casserole assembly
4:42 How to bake chicken pot pie casserole
5:15 Brushing biscuits with butter
5:44 Taste test
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Chicken & Biscuits Bake
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Here is what you'll need!
CHICKEN & BISCUITS BAKE
Servings: 6
INGREDIENTS
6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2½ cups frozen mixed vegetables
1 rotisserie chicken, shredded
2 tubes biscuit dough (8 biscuits each)
PREPARATION
Preheat oven to 350˚F/180˚C.
In a large pot over medium-high heat, melt the butter.
Add the onion, stir until softened. About 1 minute.
Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
Add the mixed vegetables and shredded chicken, stir until fully incorporated.
Transfer to a 9x13-inch baking dish.
Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
Cool slightly before serving.
Enjoy!
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Easy Chicken & Biscuits
Campbell's Kitchen brings you easy family recipes like our Easy Chicken & Biscuits made with Campbell's Condensed Cream of Potato Soup & Campbell's Condensed Cream of Celery Soup.
Strawberry Chicken Biscuit #onestopchop
Strawberry biscuits for the win.
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Ingredients
2 cups all purpose flour
1 cup ice cold milk or buttermilk
1 stick ice cold unsalted butter
1 tsp baking powder
1 tsp salt
3 tsp sugar
1 cup freeze dried strawberries or fresh chopped strawberries
1 lb boneless/skinless Chicken Thighs
1 cup buttermilk
1/4 cup hot sauce
2 tsp pickle juice/pickled jalapeño juice
2 cups all purpose flour
Garlic powder
Onion powder
Salt
Pepper
Ground mustard
Cayenne pepper
Smoked paprika
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Beth's Chicken and Biscuit Casserole Dinner| ENTERTAINING WITH BETH
Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner! Makes for great leftovers too!
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Learn how to make my delicious chicken and biscuits recipe, a perfect Sunday Night Dinner idea!
MORE COLD WEATHER COMFORT DISHES!
Roasted Chicken in a Skillet
French Onion Soup
Noodle Soup
Rosemary Potato Soup Recipe Scallops Au Gratin
BETH’S CHICKEN AND BISCUIT RECIPE
Serves 6
INGREDIENTS:
2 Chicken breasts, skin-on, bone-in
2 tbsp (30 g) butter
1 cup (150 g) yellow onion, diced
½ cup (75 g) celery, diced
½ cup (75 g) carrots, diced
salt and pepper to taste
1/3 cup (80 ml) dry white wine
¼ tsp (1.25 ml) dried thyme
4 cups (950 ml) chicken broth
2 tbsp (30 ml) cold water
2 tbsp (13 g) cornstarch
¼ cup (60 ml) heavy cream
1-2 dashes Worcestershire sauce
½ cup (75 g) frozen peas
1 tbsp (15 ml) fresh thyme
FOR BISCUITS:
2 cups (240 g) flour
1 tbsp (15 ml) baking powder
¼ tsp (1.25 ml) baking soda
1 tsp (5 ml) salt
4 tbsp (60 g) butter, cubed
2/3 cup (160 ml) grated Gruyere cheese
1 tbsp (15 ml) chopped parsley
1 tbsp (15 ml) chopped dill
1 cup (240 ml) of milk
METHOD:
Preheat oven to 425F/(218C).
Roast chicken on a baking sheet for 30 mins or until cooked through. Set aside to cool.
Meanwhile, melt butter in a large soup pot. Add the onion, celery, carrots, season with salt and pepper to taste. Sautee in the butter and then turn flame down to medium-low, cover pot and allow vegetables to cook for 5-7 mins until tender.
Remove lid. Add the wine and dried thyme. Cook until wine is reduced in half. Then add chicken broth. Bring broth to a rolling boil. Meanwhile in a small bowl add the cornstarch and mix with the water to create a slurry.
Once broth is boiling add the slurry to the pot and stir as the mixture thickens.
TIP: Two things you must do in order for a slurry to work
Mix the cornstarch with very cold water
Assure the sauce is boiling when you add it
Otherwise, the slurry will not work and your sauce will not thicken. I like a slightly looser sauce since the biscuits are heavy, but if you wanted to make the sauce thicker, just increase the slurry to 3 tbsp cornstarch to 3 tablespoons water.
Once you’ve reached desired thickness. Turn off the heat. Add the heavy cream, and stir, then add Worcestershire sauce, fresh thyme and season to taste with salt and pepper. Stir to combine and then add the frozen peas. Set aside to cool.
Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine.
Transfer chicken to a heat safe casserole.
Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whish together. Add butter and work flour and butter together with your hands until a coarse meal forms. Add herbs and whisk to combine. Add milk. Stir into a dough and allow to rest for 5 minutes in order for the baking power to activate.
Then using an ice cream scooper, scoop a mound of the biscuits over the casserole, spacing out to cover it. You should be able to fit 2 rows of 3 biscuits.
Bake casserole in a Pre-Heated oven at 425F (218C) for 35-40 mins until casserole is bubbling and biscuits have risen and are golden brown.
NOTE: Casserole filling can be made the day ahead and refrigerated. Day off bake the biscuits and bake!