Description
This Chicken and Biscuits recipe is a classic, comforting dish loaded with creamy chicken and vegetables, topped with cheesy, fluffy Bisquick biscuits. It’s old-fashioned, cozy, and perfect for a family dinner everyone will love!
Ingredients
For the Filling:
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2 cups chicken broth
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1 cup half-and-half
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1/3 cup butter
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1 cup chopped onion
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1 cup peeled and chopped carrots
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1 cup chopped celery
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1/2 cup flour
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1 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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4 cups cooked, diced or shredded chicken
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1/2 cup frozen peas (no need to thaw)
For the Biscuits:
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2 cups Bisquick
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2/3 to 3/4 cup cold buttermilk (or regular milk)
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1/2 cup grated sharp cheddar cheese
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1/4 teaspoon dried parsley
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2 tablespoons butter, melted
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1/8 teaspoon garlic powder
Instructions
Prepare the Filling:
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Preheat oven to 425°F. Spray a 2.5–3-quart baking dish with cooking spray.
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In a bowl, whisk together chicken broth and half-and-half. Set aside.
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In a large skillet, melt butter over medium-high heat. Add onion, carrot, and celery. Sauté for 10 minutes.
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Stir in flour and cook 1 more minute.
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Reduce heat to medium, gradually add the broth mixture, stirring until thickened (5–6 minutes). Do not boil.
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Stir in salt, pepper, chicken, and peas. Transfer to prepared baking dish, cover with foil, and bake for 10 minutes.
Prepare the Biscuits:
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In a bowl, mix Bisquick, buttermilk, cheese, and parsley until a soft dough forms. Add extra buttermilk as needed.
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Remove the filling from the oven and give it a stir.
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Use a scoop to drop about 8 biscuits on top of the hot filling.
Bake:
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Bake uncovered for 12 minutes, or until biscuits are golden and cooked through.
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Mix melted butter and garlic powder, and brush over warm biscuits before serving.
Notes
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A 3-quart ovenproof skillet works great for making this dish all in one.
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Use a smaller scoop for quicker-cooking biscuits.
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Tent with foil if biscuit tops brown too quickly.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dinner, Casserole
- Method: Baked, Stovetop
- Cuisine: American
