How to Make Chicken and Biscuit Casserole | Chicken Recipes | Allrecipes.com
Get the recipe for Chicken and Biscuit Casserole at
Watch how to create a casserole reminiscent of a chicken pot pie. Here though, instead of topping the chicken and vegetable filling with a pie crust, we use buttermilk biscuits. Enjoy!
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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!
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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!
The BEST Biscuits Ever | Chicken Pot Pie Biscuits
Thumbs up if these are your dream comfort food.
RECIPE
Ingredients:
6 tbsp butter
1 onion, finely chopped
Salt and pepper
5 tbsp plain flour
1 sprig fresh thyme, leaves removed
1 sprig rosemary, leaves removed
3 cups chicken stock
2 chicken breasts
1 cup milk
1 large potato, diced and blanched
1 cup frozen peas, defrosted
4 sheets puff pastry
1 egg, beaten
Steps:
1. Preheat oven to 375 degrees.
2. In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.
3. Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.
4. Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.
5. Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.
6. Serve immediately with sautéed greens and the remaining gravy heated up on the side.
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Southern Fried Hot Honey Chicken Biscuit | Buttermilk Fried Chicken Recipe
Today I'm going to show you How To Make Southern Fried Chicken Biscuit.
1 tablespoon Lemon pepper seasoning
1 tablespoon Sazon Goya
1 tablespoon creole seasoning
1 cup buttermilk
2 cups all purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1/2 tablespoons creole seasoning
1 tablespoon cornstarch
1/2 tablespoon Cajun seasoning
1 teaspoon ground black pepper
1 teaspoon dry parsley
1/2 teaspoon celery salt
hot honey sauve
4 tablespoons unsalted butter
2 tablespoon honey
1 tablespoon honey sauce
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Chicken And Biscuits Casserole Recipe
It uses a couple of kitchen shortcuts so it's super simple to throw together but every bit as comforting and tasty as a dish that took you much longer to make.
These Hot Honey Chicken Biscuits are SO GOOD!
These Hot Honey Chicken Biscuits are SO GOOD! - If you're looking for a delicious and easy appetizer, then you need to try these Hot Honey Chicken Biscuits! Click the link in this video to watch and learn how to make these delicious biscuits, perfect for a quick and easy appetizer!
Ingredients:
For the Fried Chicken:
2 large Boneless Skinless Chicken Breasts
1-1/2 cups All Purpose Flour
1 tsp. Kosher Salt
1/4 tsp. Black Pepper
1/4 tsp. Garlic Powder
1/4 tsp. Smoked Paprika
1 large Egg + 2 tbsp. Water, beaten
Vegetable Oil, for frying
2 cups All-Purpose Flour
For the Buttermilk Biscuits:
2 cups All-Purpose Flour
1 tbsp. Baking Powder
1 tsp. Kosher Salt
1/4 tsp. Baking Soda
1/2 cup (1 stick) Cold Butter
3/4 cups Buttermilk
1/4 cup unsalted Butter, melted
For the Hot Honey:
1 cup Honey
2 tsp. crushed Red Pepper Flakes
1 tbsp. Apple Cider Vinegar
All Purpose Seasoning:
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