Description
A comforting and hearty dish, Chicken and Biscuits bake combines tender shredded chicken and vegetables in a creamy sauce, topped with golden-brown biscuits. This easy one-pot meal is perfect for a cozy family dinner.
Ingredients
Scale
Main Dish:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Biscuit Topping:
- 1 batch prepared biscuit dough (about 8 biscuits)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat the Oven: Heat butter and olive oil in a skillet. Cook onion, carrots, and celery until softened. Add garlic.
- Make the Sauce: Sprinkle flour over vegetables, whisk in broth and milk. Simmer until thickened. Stir in chicken, peas, thyme, salt, and pepper.
- Assemble and Bake: Drop biscuit dough on the chicken mixture. Bake until biscuits are golden brown.
- Serve: Let cool slightly, garnish with parsley, and enjoy!
Notes
- Rotisserie chicken can be used for convenience.
- For a dairy-free option, use plant-based milk and biscuits.
- This recipe is versatile for using up leftover vegetables or turkey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
