Description
The Chicken and Biscuit Bake is a quintessential comfort food that combines tender chunks of chicken with a savory medley of vegetables, all smothered in a rich, herb-infused broth and topped with golden, flaky biscuits. This dish is not only a homage to homestyle cooking but also an ideal recipe for utilizing leftover chicken or turkey. It provides a warming, delicious meal perfect for family dinners during chilly evenings or any time you crave a substantial and comforting dish.
Ingredients
Scale
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/2 cup yellow onion, diced
- 1/2 cup baby carrots, cut into coins
- 1/2 cup celery, chopped
- 1/2 cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 4 cups cooked chicken, diced or shredded (rotisserie or leftover)
- 1 cup frozen peas
- 1 package Pillsbury Biscuits (8 count)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray and set it aside.
- In a large skillet, melt the butter over medium heat. Saute garlic, onion, celery, and carrots in the melted butter until the onion is translucent and the vegetables are tender, about 10 minutes.
- Add the flour to the skillet, stirring until well mixed. The mixture will thicken substantially.
- Mix in sugar, salt, dried basil, and black pepper, ensuring everything is evenly distributed.
- Gradually incorporate the chicken broth, adding one cup at a time and stirring well after each addition to maintain a smooth consistency.
- Stir in the cooked chicken and frozen peas, mixing until everything is well combined and the peas are evenly distributed.
- Transfer the entire mixture into the prepared casserole dish. Arrange the biscuits on top of the casserole in two rows of four.
- Place the dish in the oven and bake for 20 minutes uncovered. Then, loosely cover the casserole with foil and continue baking for an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes