Description
This comforting Chicken and Biscuits casserole features tender chunks of chicken simmered with sautéed vegetables in a creamy herb-infused sauce, all topped with flaky golden biscuits baked to perfection. A perfect homestyle meal ideal for cozy family dinners.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium-large onion, finely chopped (about 1 heaping cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 pound boneless chicken breast or chicken thighs, cut into bite-sized pieces
- Salt & pepper, to taste
- 1/2 cup flour
- 1/2 cup white wine (or more broth)
- 2 cups chicken broth
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon dried thyme
- 1.5 cups frozen mixed vegetables (carrots and peas suggested)
Biscuit Topping
- 1 can refrigerated biscuits (or 1 batch homemade, cut into bite-sized pieces)
- Melted butter, for brushing (optional)
- Chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Sauté vegetables: In a 3.5-quart oven-safe skillet, heat butter and oil over medium heat. Add chopped onion and celery and cook until softened but not browned, about 6-8 minutes. Stir in minced garlic and cook for one additional minute to release its aroma.
- Add chicken: Add diced chicken to the skillet, season lightly with salt and pepper, and cook for 1-2 minutes just until the pieces no longer look raw on the outside; the chicken does not need to be fully cooked at this stage.
- Add flour and deglaze: Reduce heat to medium-low. Sprinkle flour evenly over the chicken and vegetable mixture, stirring constantly until the flour is fully incorporated with no dry spots. Pour in white wine (or 1/2 cup chicken broth) and stir until the mixture thickens slightly and melds together.
- Make sauce: Gradually add the remaining chicken broth while stirring to prevent lumps. Stir in the half-and-half, dried thyme, and frozen mixed vegetables. Simmer over medium heat for 4-5 minutes until the sauce has thickened. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let the filling cool slightly to promote flakier biscuits during baking.
- Prep biscuits: Preheat oven to 400°F (200°C). Prepare biscuit topping by cutting canned biscuits or homemade biscuits into bite-sized pieces.
- Assemble: Evenly distribute the biscuit pieces over the cooled chicken and vegetable filling in the skillet, laying them in a single layer with small gaps between pieces to allow steam to escape during baking.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until the biscuit topping is golden brown and the filling is bubbly. Optional: brush biscuits with melted butter immediately after baking for extra flavor. Let the casserole rest at room temperature for 5-10 minutes before serving to thicken the gravy.
Notes
- Note 1: Using white wine to deglaze adds depth of flavor but can be substituted with additional chicken broth if preferred or to keep it alcohol-free.
- Note 2: Adjust salt and pepper as needed after simmering the filling, as the biscuits and broth also contribute to seasoning.
- Note 3: Homemade biscuits give a more rustic texture, while canned biscuits offer convenience.
- Note 4: Leaving gaps between biscuit pieces helps steam escape so biscuits bake evenly and don’t get soggy.
- Note 5: Allowing the casserole to rest after baking helps the sauce thicken and improves serving consistency.
