Description
Hearty chicken and biscuit bake combines savory comfort with Southern-style cooking. Creamy chicken filling nestles beneath flaky, golden biscuit topping for a satisfying meal you’ll crave all season long.
Ingredients
Scale
- 4 cups chicken, diced or shredded (rotisserie or leftover)
- 4 cups chicken broth
- ½ cup yellow onion, diced
- ½ cup baby carrots, cut into coins
- ½ cup celery, chopped
- 1 cup frozen peas
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- ¼ cup (0.25 cups) butter
- 1 package Pillsbury Biscuits (8 count)
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsps white sugar
Instructions
- Preparation: Ignite the oven to 350°F and generously coat a 9×13-inch baking dish with non-stick spray, establishing a pristine cooking environment.
- Vegetable Sauté: In a expansive skillet over medium heat, melt butter and introduce garlic, onions, celery, and carrots, sautéing until vegetables become tender and onions turn translucent.
- Roux Development: Dust flour across the vegetable medley, stirring meticulously to forge a smooth, thickening base that will elevate the dish’s texture and flavor profile.
- Seasoning Fusion: Integrate sugar, salt, dried basil, and black pepper, ensuring an even dispersion of aromatics that will harmonize the entire composition.
- Sauce Creation: Gradually pour chicken broth into the skillet, whisking consistently to craft a luxurious, velvety sauce free from any undesirable lumps.
- Protein and Vegetable Integration: Incorporate shredded chicken and frozen green peas into the creamy mixture, allowing ingredients to intermingle and heat thoroughly.
- Assembling the Casserole: Transfer the sumptuous filling into the prepared baking dish, creating an uniform layer that promises consistent flavor distribution.
- Biscuit Placement: Strategically arrange biscuits across the chicken mixture in two parallel rows, leaving minimal spacing to encourage optimal browning and crisp edges.
- Baking Process: Position the casserole in the preheated oven, baking uncovered for 20 minutes to initiate a golden, appetizing transformation.
- Final Refinement: Drape aluminum foil over the dish, continuing baking for an additional 10 minutes to ensure complete heating and prevent excessive charring.
Notes
- Roux Technique: Creating a smooth, lump-free base by cooking flour with fat ensures rich, velvety sauce texture and prevents raw flour taste.
- Biscuit Placement: Spacing biscuits slightly apart allows heat circulation, resulting in crispy, evenly golden edges for perfect top layer.
- Vegetable Softening: Sautéing vegetables until onions turn translucent develops deeper flavor and removes raw vegetable bite before sauce creation.
- Foil Covering: Strategically covering dish midway prevents over-browning while ensuring complete heating of casserole’s interior components.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg