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Creamy Chicken Casserole with Buttermilk Biscuits
This buttery wonder is filled with creamy chicken, vegetables and is topped with buttermilk biscuits for a perfect hearty meal on a cold winter’s day.
Ingredients
Filling
Buttermilk Biscuits
GARNISH
Instructions
Filling
- StepIn a large sauté pan over medium heat, melt 2 tbsp butter. Add chicken and brown on all sides, about 10 minutes. Remove from pan. In the same pan, cook carrot, celery, onion and garlic for 5 minutes until softened; remove and set aside. Add remaining 2 tbsp butter, then stir in flour, salt and pepper. Cook for 2 minutes, stirring, until golden.
- StepGradually whisk in stock, then milk, until smooth. Stir in whipping cream. Return chicken, vegetables and thyme; simmer for 5 minutes until thickened. Stir in peas and parsley; remove from heat.
Buttermilk Biscuits
- StepPreheat oven to 450F. In a bowl, mix flour, baking powder, salt, parsley and thyme. Using a pastry cutter or two forks, work cold butter into the flour until the mixture looks crumbly with small, uneven pieces throughout. Add buttermilk and stir gently until just combined. Do not overmix.
- StepTurn onto a floured surface, knead lightly to bring together, then pat into a 1-inch-thick rectangle. Cut into 8 circles, re-rolling scraps if needed.
Assembly
- StepTransfer filling to a 9x13-inch baking dish and top with biscuits. Bake for 15 minutes; brush biscuits with melted butter. Bake for 5 minutes more, until golden and cooked through.
Garnish
- StepFinish with thyme before serving.
