Description
This comforting Chicken and Biscuits recipe combines a savory chicken and vegetable filling with fluffy, cheesy biscuits baked on top. It’s a hearty and satisfying dish perfect for a family dinner, featuring tender chicken, mushrooms, and mixed vegetables in a creamy herb sauce, all topped with golden homemade cheddar biscuits.
Ingredients
Scale
Chicken 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
- Prepare the Chicken Filling: Preheat your oven to 400°F (200°C) to get ready for baking. This step ensures the oven is hot when you’re ready to cook the assembled dish.
- Sauté Aromatics: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- Add Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms are tender and have released their moisture.
- Make the Base Sauce: Sprinkle â…“ cup of all-purpose flour over the mixture. Stir continuously for 1 minute to cook the flour and remove its raw taste. Gradually whisk in 2 cups of low-sodium chicken broth and 1 cup of milk. Let the mixture simmer for 5-7 minutes until it thickens to a creamy consistency.
- Incorporate Seasonings and Chicken: Add 1 teaspoon of fresh thyme leaves, salt, and black pepper to taste. Then fold in 3 cups of cooked, shredded or diced chicken and 2 cups of frozen mixed vegetables. Cook everything together for 2-3 minutes until heated through.
- Transfer to Baking Dish: Move the hot chicken filling into a greased 9×13-inch baking dish, spreading it out evenly for the biscuit topping.
- Prepare the Biscuits: 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 the cold, cubed unsalted butter (6 tablespoons) using a pastry cutter or your fingers until the mixture looks crumbly.
- Add Cheese and Herbs: Stir in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley if desired for an herbal freshness.
- Mix buttermilk in Dough: Make a well in the center of the dry ingredients and pour in ¾ cup cold buttermilk. Stir gently just to combine without overmixing, keeping the dough tender and light.
- Assemble and Top: Drop spoonfuls of biscuit dough evenly over the chicken mixture in the baking dish, leaving small gaps so the biscuits can expand and bake properly.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The biscuits should be golden brown on top, and the filling should be bubbly and hot.
- Rest and Serve: Let the dish rest for 5 minutes after baking to set, then serve warm for a delicious, hearty meal.
Notes
- Ensure not to overmix the biscuit dough to keep the biscuits fluffy and tender.
- You can substitute the mixed vegetables with your favorite vegetables or fresh options if preferred.
- Use leftover cooked chicken or roast a chicken specifically for this recipe.
- For a richer biscuit topping, feel free to add a tablespoon of sugar or a pinch of paprika.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
