Description
This comforting Chicken and Biscuits recipe features a rich, creamy chicken and vegetable filling topped with fluffy cheddar biscuits. Perfect for a family dinner, the dish combines tender cooked chicken, sautéed mushrooms, and mixed vegetables in a savory sauce, all baked under a golden biscuit crust for a satisfying and hearty meal.
Ingredients
Scale
Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- â…“ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish.
- Sauté Onions: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat, then add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms become tender.
- Make Roux: Sprinkle â…“ cup all-purpose flour over the cooked vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Create Sauce: Slowly whisk in 2 cups low-sodium chicken broth and 1 cup milk, then simmer the mixture for 5-7 minutes until it thickens into a creamy sauce.
- Add Seasoning and Chicken: Stir in 1 teaspoon fresh thyme leaves, salt and black pepper to taste, then add 3 cups shredded cooked chicken and 2 cups frozen mixed vegetables. Cook for another 2-3 minutes.
- Transfer Filling: Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish and spread evenly.
- Prepare Biscuit Dough: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Cut in 6 tablespoons cold unsalted butter using a pastry cutter or your fingers until the texture is crumbly.
- Add Cheese and Parsley: Mix in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley if using.
- Combine Buttermilk: Make a well in the center of the dry ingredients and pour in ¾ cup cold buttermilk. Stir gently just until combined to avoid overmixing.
- Top Filling with Biscuits: Drop spoonfuls of biscuit dough over the chicken filling in the baking dish, leaving small gaps between each drop to allow for spreading.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly hot.
- Rest and Serve: Remove from oven and let rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables can be substituted with fresh if preferred; adjust cooking time accordingly.
- For a richer biscuit topping, use whole buttermilk and cold butter straight from the fridge.
- Do not overmix the biscuit dough to ensure tender, flaky biscuits.
- Fresh parsley in the biscuit topping adds a nice herbaceous note but is optional.
- This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free blend and ensuring baking powder is gluten-free.
