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chicken and biscuits

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This Chicken and Biscuits casserole is comfort food at its best with roasted chicken in a rich creamy gravy with onions, celery, carrots and peas all topped with tasty cheddar drop biscuits.

yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chicken and biscuits

  • CHICKEN FILLING
  • 4 Tbsp
    butter
  • 1
    medium onion chopped
  • 2
    ribs celery chopped
  • 1/4 tsp
    dried rosemary
  • 1/4 tsp
    fresh ground black pepper
  • 1/4 tsp
    poultry seasoning
  • 1/4 c
    flour
  • 2 c
    low sodium chicken broth
  • 1 c
    whole milk
  • 3
    carrots peeled and chopped
  • salt and pepper to taste
  • 3 c
    cooked shredded or diced chicken
  • 2/3 c
    frozen peas
  • DROP BISCUITS
  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    butter cut in small cubes
  • 1 c
    buttermilk
  • 1 c
    cheddar cheese
  • 1 tsp
    dried chives

How To Make chicken and biscuits

  • 1
    Melt the butter over medium low heat in a Dutch Oven or heavy pot. Add the onions and celery; cooking until softened. Add the rosemary, black pepper, and poultry seasoning; cooking for 1 minute while stirring constantly. Stir in the flour cooking for 2 minutes while stirring continuously.
  • 2
    Preheat oven to 425 degrees. Stir the chicken broth and milk into the pot alternating between the two. Add the carrots and simmer until tender. Add salt and pepper to taste. Stir in the cooked chicken and frozen peas. Remove from the heat. Pour the mixture into a 9×13 baking dish (or equivalent) and place in the oven while you make the biscuit dough.
  • 3
    In a bowl whisk together the flour, baking powder, and salt. Using a pastry knife cut in the butter until the mixture is crumbly. Stir in the buttermilk, cheddar, and chives.
  • 4
    Pull the casserole dish out of the oven and drop the biscuit dough by 8 evenly rounded spoonfuls on to the hot chicken mixture. Bake for 12-15 minutes or until the biscuits are browned and cooked through.
  • 5
    NOTES Roasted rotisserie chicken works well for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan fried chicken in this recipe. Chop the onions, celery, and carrots finely so there is a little bit in every bite. Add the peas frozen so they do not overcook. Almost all frozen peas are blanched which means they have been plunged into boiling water for a few minutes. Make your own buttermilk by mixing a scant cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes and then proceed with the rest of the recipe. If you cook the chicken mixture in a Dutch oven simply add the drop biscuits on top of the warm stew. Then place the pot in the oven uncovered and bake the biscuits that way. That will save you from washing another dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes. Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight. Then transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes.
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