Description
This comforting Chicken and Biscuit Casserole combines savory ground chicken cooked with hearty vegetables in a creamy sauce, topped with fluffy cheddar biscuits baked to golden perfection. A perfect one-dish meal for family dinners, offering rich flavors and satisfying textures in every bite.
Ingredients
Scale
Chicken and Vegetable Filling
- 4 tablespoons salted butter, divided
- 1 lb ground chicken
- ½ teaspoon red pepper flakes
- 1 teaspoon rubbed sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
Biscuit Topping
- 3 tablespoons salted butter, divided
- ½ cup buttermilk
- â…” cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Instructions
- Prepare Vegetables: Dice the yellow onion, slice the carrots and celery, and mince the garlic. Set all the prepared vegetables aside for later use.
- Brown Chicken: Melt 1 tablespoon of butter in a deep-sided skillet over medium heat. Add the ground chicken, seasoning it with salt, pepper, red pepper flakes, and rubbed sage. Let it cook, stirring occasionally to develop a brown crust. When the chicken is fully cooked, remove it from the skillet with a slotted spoon, leaving the fat in the pan. If there isn’t enough fat left, add another tablespoon of butter.
- Sauté Vegetables: Add the diced onion to the skillet and sauté until translucent. Then add the carrots, celery, corn, garlic, and a pinch of salt and pepper. Continue cooking for about 5 minutes, until the carrots are slightly softened.
- Make Sauce: Break the cooked chicken into smaller pieces and return it to the skillet with the vegetables. Stir to combine. Add 2 tablespoons of butter and 2 tablespoons of flour, stirring the mixture continuously for about 2 minutes until the butter melts and the flour coats the vegetables. Slowly stir in the chicken broth, scraping up any browned bits from the pan, and bring to a simmer. The sauce will thicken slightly. Taste and adjust seasoning if needed.
- Assemble Casserole: Remove the skillet from heat and transfer the chicken and vegetable mixture into a casserole dish. Set it aside while preparing the biscuit topping.
- Preheat Oven and Make Biscuit Topping: Preheat your oven to 425°F (220°C). In a medium bowl, whisk together the flour, baking powder, salt, pepper, and sugar. Toss the shredded cheddar cheese with the dry ingredients. Melt 2 tablespoons of butter and stir it into the buttermilk. Fold this buttermilk mixture into the dry ingredients until just combined, being careful not to overmix.
- Top Casserole: Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the casserole dish. Cut 1 tablespoon of chilled butter into small pieces and scatter them over the biscuit topping for added richness.
- Bake: Place the casserole in the preheated oven and bake for about 25 minutes, or until the biscuit topping turns golden brown and cooked through. Remove from the oven and let cool slightly before serving.
Notes
- For extra flavor, you can add fresh herbs like thyme or rosemary to the filling.
- Use high-quality, fresh ground chicken for the best texture and taste.
- If you don’t have buttermilk, substitute with ½ cup milk plus 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
- Make sure not to overwork the biscuit dough to keep it light and fluffy.
- This casserole can be prepared ahead by making the filling and biscuit dough separately then assembling before baking.
- Leftovers can be refrigerated for up to 3 days and reheated well.
