Easy Chicken and Biscuits
A creamy and rich chicken and biscuits casserole offers comforting flavors with tender chicken and a simple homemade sauce.
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Instructions
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In a large saucepan, boil chicken, chicken broth, onion, thyme, and pepper; then simmer for 25 to 30 minutes until chicken is cooked. Remove chicken, reserving broth; once cool, shred the meat.
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Preheat the oven to 375 F. Grease an 8- or 9-inch baking dish, then place shredded chicken and peas or peas and carrots in it.
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Melt butter in a saucepan over medium heat, stir in flour, and cook for 1 to 2 minutes. Gradually add 3 cups of the reserved chicken broth, stirring until thickened, then incorporate heavy cream (starting with 1/4 cup) and season with salt and pepper. Pour the sauce over the chicken and vegetables in the baking dish.
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In a large bowl, whisk flour, baking powder, 3/4 teaspoon salt, sugar (if using), and parsley. Stir in heavy cream until moistened, then knead the dough 3 to 4 times on a floured surface. Pat the dough into a 1/2-inch thick circle and cut 1 3/4 to 2-inch diameter biscuit disks. Arrange the biscuits over the chicken mixture in the baking dish; combine scraps to cut additional biscuits if desired.
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Bake the casserole for 20 to 24 minutes until the biscuits are browned. Serve hot.