Imagine savoring a warm, cozy meal that feels like a big hug in a bowl. That’s precisely what this delightful Chicken and Biscuits recipe delivers. With succulent cooked chicken nestled under a blanket of fluffy, golden biscuits, it’s the ultimate comfort food perfect for family dinners or a potluck party.
Why You’ll Love This Recipe
- Family-Friendly: This dish is a crowd-pleaser, perfect for gatherings where everyone can savor its comforting flavors.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have this delectable meal ready in no time.
- Versatility: It’s easy to customize based on what you have in your pantry, making it a versatile staple.
- Hearty and Satisfying: The combination of tender chicken and fluffy biscuits means it’s both filling and enjoyable.
Ingredients You’ll Need
The beauty of this Chicken and Biscuits dish lies in its simplicity. Each ingredient plays a vital role in creating the delicious balance of flavors and textures that make this recipe exceptional. Here’s what you’ll need:
- Chicken Broth: This forms the base of your savory sauce, imparting richness and depth.
- Half-and-Half: Adds creaminess to the filling without making it too heavy.
- Fresh Vegetables (Onion, Carrots, Celery): Provide a classic aromatic foundation, enhancing both texture and flavor.
- Cooked Chicken: The star of the dish, offering heartiness and comfort.
- Bisquick: Makes biscuit prep a breeze, ensuring you enjoy fluffy, perfect biscuits every time.
- Sharp Cheddar Cheese: Incorporates a delightful cheesy bite into the biscuits that pairs beautifully with the creamy filling.
Variations
This Chicken and Biscuits recipe is incredibly versatile. With a few tweaks, you can tailor it to meet a variety of dietary needs or flavor preferences. Here are some inspired ways to make it your own:
- Gluten-Free: Substitute Bisquick with a gluten-free baking mix to cater to those avoiding gluten.
- Vegetarian Version: Swap out the chicken for mushrooms and add vegetable broth for a delightful vegetarian twist.
- Spicy Kick: Add some red pepper flakes or chopped jalapeños to the filling for a spicier version.
How to Make Chicken and Biscuits
Step 1: Prepare the Filling
Start by preheating your oven to 425°F and greasing a casserole dish. In a bowl, whisk chicken broth and half-and-half, setting it aside for later. Sauté onions, carrots, and celery in melted butter until tender, then stir in flour, cooking for another minute. Gradually add your broth mixture, stirring until the filling is thick and bubbly.
Step 2: Assemble and Bake
Mix in the chicken and peas, and transfer it to your prepared dish. Cover and bake while you prepare the biscuits. To make the biscuits, blend Bisquick, buttermilk, cheddar, and parsley into a soft dough. Drop spoonfuls onto the filling, then return to the oven, baking until biscuits are golden and cooked through.
Pro Tips for Making Chicken and Biscuits
- Secret to Fluffy Biscuits: Ensure your buttermilk is very cold to achieve the fluffiest biscuits!
- Perfect Browning: Brush the tops with butter and garlic powder as soon as they come out of the oven for extra flavor.
- Prevent Overcooking: Tent with foil during baking if the biscuits brown too quickly while allowing the filling to thoroughly cook.
- Consistency Check: Balance your biscuit dough consistency by adjusting the milk to prevent dry patches.
How to Serve Chicken and Biscuits
Garnishes
Top your Chicken and Biscuits with a sprinkle of fresh parsley or chives for added color and a hint of freshness. A dash of cracked black pepper also makes a lovely finishing touch.
Side Dishes
This hearty dish pairs wonderfully with a simple green salad or roasted green beans. A side of cranberry sauce can add a delightful tang, harmonizing with the rich flavors.
Creative Ways to Present
Serve individual portions in ramekins for a charming, personalized touch. Alternatively, transform this into a rustic, family-style dish by serving it directly from the baking dish at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Biscuits can be stored in an airtight container in the refrigerator for up to three days. This makes it a perfect choice for meal prep!
Freezing
To freeze, ensure the dish is completely cooled before wrapping portions in foil or placing them in freezer-safe containers. It should keep for up to two months. Thaw in the fridge overnight before reheating.
Reheating
Reheat in a 350°F oven for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes. For best results, cover the dish or cover individual portions to prevent the biscuits from drying out.
FAQs
-
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is not only convenient but also adds great flavor. Simply shred or dice the meat and use it as directed in the recipe.
-
What can I use if I don’t have half-and-half?
If you’re out of half-and-half, equal parts milk and heavy cream can make a great substitute. This maintains the creamy consistency necessary for the dish.
-
Is it possible to make this dish dairy-free?
Yes! Substitute the half-and-half with almond milk or any plant-based milk, and use dairy-free cheese and butter substitutes for the biscuits.
-
How do I know when the biscuits are fully cooked?
Insert a toothpick into the center of a biscuit; if it comes out clean and the tops are golden brown, they’re done. If browning too fast, cover with foil and continue baking.
Final Thoughts
This Chicken and Biscuits recipe is more than just a meal; it’s an experience of warmth and comfort that invites you to cherish a moment with loved ones. Give it a try, and it’s sure to become a beloved staple in your home, perfect for any occasion. Enjoy!
Print
Chicken and Biscuits Recipe
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 57 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Chicken and Biscuits casserole combines tender shredded chicken and flavorful vegetables simmered in a creamy broth, topped with cheesy homemade biscuits that bake to golden perfection. The dish is perfect for comforting family dinners or weekend gatherings, offering a satisfying blend of savory flavors with a flaky, cheesy biscuit topping.
Ingredients
FOR THE FILLING
- 2 cups chicken broth
- 1 cup half-and-half
- 1/3 cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- 1/2 cup frozen peas (not thawed)
FOR THE BISCUITS
- 2 cups Bisquick pancake mix
- 2/3–3/4 cup cold buttermilk (or milk as substitute)
- 1/2 cup grated sharp cheddar cheese
- 1/4 teaspoon dried parsley
- 2 tablespoons butter, melted
- 1/8 teaspoon garlic powder
Instructions
- Prepare Filling: Preheat your oven to 425°F and spray a 2½–3-quart casserole dish with cooking spray. In a bowl, whisk together chicken broth and half-and-half. Set aside.
- Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; cook and stir for 10 minutes until vegetables soften.
- Make Roux: Stir in flour and cook for 1 minute more, stirring constantly. Reduce heat to medium.
- Add Liquids: Gradually whisk in the chicken broth mixture, stirring continuously until the mixture thickens and becomes bubbly, about 5-6 minutes. Do not let it boil.
- Season and Combine: Stir in salt and pepper, then add cooked chicken and peas. Transfer the mixture to the prepared casserole dish and cover with foil. Bake for 10 minutes while preparing biscuits.
- Make Biscuit Dough: In a bowl, use a fork to stir together Bisquick, cheese, parsley, melted butter, garlic powder, and enough buttermilk (start with ⅔ cup) until a soft dough forms. Adjust with more buttermilk if needed.
- Assemble and Bake: Remove filling from oven. Stir to re-combine. Drop spoonfuls (~¼ cup) of biscuit dough evenly over the hot filling to make about 8 biscuits. Return to oven and bake uncovered for 12 minutes until biscuits are golden brown and a toothpick inserted comes out clean.
- Finish and Serve: Mix melted butter with garlic powder and brush over baked biscuits. Serve hot for a comforting, flaky-topped chicken casserole.
Notes
- For a richer flavor, try using homemade chicken stock instead of store-bought broth.
- If you prefer a thicker filling, add an extra tablespoon of flour or cook for a few more minutes until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- You can substitute shredded turkey for chicken for a different but equally delicious twist.
Nutrition
- Serving Size: 1 serving (about 1/8th of the dish)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg
