Description
This Creamy Chicken & Biscuit Bake is a comforting American main course that combines tender shredded chicken and vegetables in a rich, creamy sauce, all topped with golden, flaky biscuit dough. Perfect for an easy weeknight meal or family dinner, this dish offers a hearty mix of flavors and textures that’s both satisfying and kid-friendly.
Ingredients
Scale
Chicken and Vegetables
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup frozen peas
Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Topping
- 1 can (16 oz) refrigerated biscuit dough
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole once assembled.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and sliced carrots. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Chicken and Peas: Stir in the frozen peas and cooked shredded chicken, combining evenly with the sautéed vegetables.
- Make the Roux and Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and whole milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
- Season the Sauce: Add salt, black pepper, and dried thyme to the sauce, stirring well to incorporate all flavors.
- Combine Sauce with Chicken Mixture: Pour the prepared sauce over the chicken and vegetable mixture in the skillet, stirring to combine thoroughly.
- Transfer to Baking Dish: Pour the entire mixture into a 9×13-inch baking dish, spreading it out evenly.
- Add Biscuit Topping: Open the can of refrigerated biscuit dough and place the biscuits evenly spaced on top of the chicken mixture.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and fully cooked through.
- Garnish and Serve: Let the casserole cool slightly after baking. Sprinkle with chopped fresh parsley if using before serving for a fresh flavor and pop of color.
Notes
- For added flavor, use rotisserie chicken instead of plain cooked chicken.
- Brush the biscuits with melted butter before baking to achieve a richer, golden crust.
- You can substitute the canned biscuits with homemade biscuit dough if preferred.