|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious homemade chicken and biscuit casserole recipe is surprisingly easy to prepare and it cooks quickly.
The pictured dish was made with 2 large chicken breast halves, but cooked leftover chicken or a rotisserie chicken may be used. If you use leftover chicken, make the sauce with a good quality chicken stock.
You'll end up with enough biscuits to save or freeze for another meal.
- For the Chicken:
- 2 large chicken breast halves (bone-in)
- 3 cups chicken broth
- 1 small onion (chopped)
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon ground black pepper
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 to 1/2 cup heavy cream (or whipping cream)
- 1 to 1 1/2 cups frozen peas (cooked; or peas and carrots)
- Dash salt (or to taste)
- Dash pepper (or to taste)
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- Optional: 2 teaspoons sugar
- 2 tablespoons fresh parsley (chopped)
- 1 1/2 cups heavy cream (or whipping cream)
Note: while there are multiple steps to this recipe, this chicken and biscuit recipe is broken down into workable categories to help you better plan for cooking.
Gather the ingredients.
Prepare the Chicken
Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil.
Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink.
Remove the chicken from the broth; reserve the broth and set aside. When the chicken is cool enough to handle, remove the meat from the bones and chop coarsely or shred.
Grease an 8 or 9-inch baking dish or spray it with nonstick cooking spray. Heat the oven to 375 F.
Put the chicken in the baking dish.
Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.
In a saucepan over medium heat, melt the butter.
Stir in the flour and cook, stirring, for 1 to 2 minute.
Gradually add the 2 cups of chicken broth and continue cooking until thickened, stirring frequently. Add 1/4 to 1/2 cup of heavy cream to the sauce. Taste and add salt and pepper, as needed.
Pour the sauce over the chicken and vegetables in the baking dish.
Follow the next steps to prepare the biscuits.
Prepare the Biscuits
In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well.
With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together.
Pat into a circle about 1/2 inch thick and cut out with 1 3/4 to 2-inch biscuit cutters.
Arrange the biscuits over the hot chicken and sauce mixture in the baking dish.
Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used. You may also freeze extra raw, cut-out biscuits on the baking sheet. Put the frozen biscuits in a freezer bag and bake them at another time.
Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes.
Serve this dish with a tossed salad for a tasty family dinner.
Note: To add more flavor to your chicken broth, add a teaspoon of chicken bouillon granules or chicken base, or use part condensed chicken broth in the cooking liquid. Don't add salt until the sauce has thickened.
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