Description
This comforting Chicken and Biscuits casserole features tender chicken simmered in a creamy vegetable sauce, topped with flaky biscuit pieces and baked to golden perfection. It’s a cozy, hearty meal perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Filling
- 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 chicken broth as needed)
- 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 recommended)
For the Biscuit Topping
- 1 can refrigerated biscuits (OR 1 batch homemade biscuits, cut into bite-sized pieces)
- Melted butter (for brushing, optional)
- Chopped parsley and lemon wedges (for serving, optional)
Instructions
- Sauté vegetables: In a ~3.5 quart oven-safe skillet, heat the butter and oil over medium heat. Add the finely chopped onion and celery, and cook until softened but not browned, about 6-8 minutes. Stir in the minced garlic and cook for an additional minute.
- Add chicken: Add the bite-sized chicken pieces to the skillet. Season lightly with salt and pepper. Cook for 1-2 minutes, stirring occasionally, just until the outside loses its raw appearance. The chicken does not need to be fully cooked at this stage.
- Add flour and deglaze: Reduce the heat to medium-low. Sprinkle the flour evenly over the chicken and vegetables, stirring to coat and cook out the raw flour taste until no dry flour remains visible. Pour in the white wine or 1/2 cup chicken broth and stir continuously until the mixture thickens slightly.
- Make sauce: Slowly stir in the remaining chicken broth, continuing to mix until the sauce is smooth and free of lumps. Add the half-and-half or whole milk, dried thyme, and frozen mixed vegetables. Simmer on medium heat for 4-5 minutes until the sauce thickens nicely. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and set aside to cool slightly to help the biscuit topping bake flakier.
- Prep biscuits: Preheat the oven to 400°F (200°C). Prepare the biscuit topping by cutting canned biscuits or homemade biscuits into bite-sized pieces.
- Assemble: Evenly distribute the biscuit pieces over the chicken and vegetable filling in the skillet in a single layer. Leave small gaps between biscuit pieces to allow steam to escape during baking.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits turn golden brown and the filling is bubbling. Remove from the oven and, if desired, brush the biscuits with melted butter. Let the casserole rest on the counter for 5-10 minutes to allow the gravy to thicken further before serving. Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- Note 1: The white wine can be substituted with additional chicken broth if preferred or to avoid alcohol.
- Note 2: Adjust salt and pepper after simmering to balance flavors.
- Note 3: Using canned biscuits saves time, but homemade biscuits can add extra flakiness and flavor.
- Note 4: Leaving gaps between biscuit pieces prevents soggy topping by allowing steam to escape.
- Note 5: Letting the casserole rest post-baking thickens the sauce and improves serving consistency.
