Savory Chicken Biscuit Bake (Printable View)
Comforting casserole featuring tender chicken, vegetables, and fluffy biscuits baked in a creamy sauce.
# Ingredient List:
→ Chicken Filling
01 - 3 cups cooked chicken, shredded or diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried sage
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon salt
→ Biscuits
15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 6 tablespoons cold unsalted butter, cubed
20 - 3/4 cup cold buttermilk
# How to Prepare:
01 - Preheat oven to 400°F and grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt butter. Sauté onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 more minute.
03 - Stir in flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
04 - Gradually whisk in chicken broth and milk. Simmer for 3 to 4 minutes until the sauce thickens.
05 - Incorporate shredded chicken, peas, thyme, sage, salt, and pepper into the sauce. Mix thoroughly and transfer to the prepared baking dish.
06 - Whisk together flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined into a dough.
07 - Drop spoonfuls of biscuit dough evenly over the chicken filling, creating 6 to 8 mounds.
08 - Bake for 25 to 30 minutes until biscuits are golden and filling is bubbly.
09 - Allow casserole to rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- It's a complete meal in one dish, which means fewer pots to wash and more time enjoying dinner with the people you love
- The biscuits cook right on top of the filling, so they soak up just enough steam to stay tender while their edges turn golden and crispy
- You can have it on the table in just about an hour, making it perfect for those nights when you need comfort food but not a complicated plan
02 -
- Cold butter in the biscuit dough is everything—if it gets warm, they'll be dense instead of flaky. Keep it straight from the refrigerator and work quickly
- Don't let the roux cook too long before adding liquid, or it can burn. That 1 to 2 minutes is the sweet spot
- The frozen peas actually stay better than fresh because they don't break down as much during the baking
03 -
- Make the biscuit dough while the filling simmers—multitasking like this means everything finishes together, hot and ready
- If your biscuits brown too quickly but don't feel set, tent them loosely with foil for the last 10 minutes of baking