How To make Chicken and Biscuit Casserole

This is an easy one-dish, no mess comfort food. Chicken and biscuits make a great casserole.

My mamaws chicken biscuit casserole recipe!

Chicken Cobbler

This recipe went viral last year so I made it again. And messed it up… again.

Creamy Chicken and Biscuits Recipe - Chicken Pot Pie with Biscuits

If you love one skillet meals, you will love this One Skillet Creamy Chicken and Biscuits Recipe. Cast Iron skillet filled with chicken, potatoes, and vegetables in a creamy sauce topped with flaky buttermilk biscuits. It's chicken pot pie with biscuits! Your family will love it!
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Creamy Chicken and Biscuit Skillet

Ingredients:
2 Tbsp. Olive oil
1 Tbsp. Butter
2 Tsp. Garlic (minced)
1 Medium Onion (diced)
2 Small Potatoes (peeled and cubed)
1-2 Stalks of Celery (finely diced)
1 Tsp. Salt
½ Tsp. Black Pepper
1 Tsp. Granulated Chicken Bouillon
¼ Cup All-Purpose Flour
2 Cups Chicken Broth
¼ Cup Half and Half
1 Lb. Boneless Skinless Chicken Breast Tenders (cubed)
1 Cup Frozen Peas and Carrots
1 Cup Frozen Sweet Corn
1 Can Large Refrigerated Buttermilk Biscuits
1 Egg (beaten)


chicken pot pie with biscuits, chicken biscuit casserole chicken and biscuit casserole

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!

Chicken Pot Pie Bubble up Casserole ???? #casserole #easydinner

Chicken Pot Pie Bubble up Casserole

2 cups of Cooked Shredded Chicken
2 cups of Mixed Vegetables
1 can of Biscuits
12 oz of Sour cream
2 cans of Cream of Chicken soup
1 cup of Shredded cheese

Season with Black Pepper, Season Salt & Chicken Bullion

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