Country Chicken and Biscuits
This hearty casserole is everything I love about Southern cooking—tender chunks of chicken, flavorful veggies in a rich, creamy gravy, all topped with golden, cheesy biscuits.
Equipment
- Large Skillet
- Mixing Bowls
- Whisk & Wooden Spoon
- Casserole Dish (2½ to 3-quart)
- Measuring Cups & Spoons
- Ice Cream Scoop or Spoon
- Aluminum Foil
Ingredients
For the Filling
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (no need to thaw)
For the Biscuits
- 2 cups Bisquick baking mix
- ⅔–¾ cup cold buttermilk (or substitute regular milk)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- ⅛ teaspoon garlic powder
Instructions
Preparing the Filling
- Start by preheating your oven to 425°F (218°C). Lightly spray a 2½ to 3-quart casserole dish with nonstick cooking spray and set it aside for later.In a separate mixing bowl or large measuring cup, whisk together your chicken broth and half-and-half until smooth. Set this aside; it will be the base of your gravy.
- In a large skillet over medium-high heat, melt the butter. Once it’s sizzling, add the onions, carrots, and celery. Sauté the veggies for about 10 minutes, stirring occasionally until they’re soft and aromatic.
- Sprinkle in the flour and stir constantly for 1 more minute. This creates a roux and helps thicken the sauce later. Reduce the heat to medium and gradually pour in the broth and half-and-half mixture, whisking as you go to avoid lumps.Keep stirring as the mixture cooks—it should become thick and bubbly in about 5–6 minutes. Be careful not to let it boil, as that can cause the dairy to curdle.
- Once your sauce is thickened, stir in the salt, black pepper, cooked chicken, and frozen peas. The peas will thaw and cook perfectly in the oven.Pour the entire mixture into your prepared casserole dish, smoothing it into an even layer. Cover it with foil and bake for 10 minutes while you mix the biscuit topping.
Making the Biscuit Topping
- 2 cups Bisquick baking mix½ cup grated sharp cheddar cheese¼ teaspoon dried parsley
- Slowly pour in ⅔ cup cold buttermilk (or regular milk if that’s what you have). Stir gently with a fork until a soft dough forms. If the dough feels too dry and crumbly, add a tablespoon more milk at a time until it holds together without being sticky.
- Using an ice cream scoop or spoon, drop dollops of the biscuit dough onto the hot chicken filling. Aim for about 8 biscuits, spacing them evenly across the surface. If you prefer bigger biscuits, use a larger scoop for about 6, but keep in mind they’ll take a little longer to bake through.
- Return the dish to the oven uncovered and bake for about 12 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.If your biscuits start browning too quickly but aren’t cooked through yet, loosely tent the casserole with aluminum foil and continue baking.