This family favorite easy, creamy chicken and biscuits casserole with tender homemade biscuits takes a couple of shortcuts without compromising on flavor. It’s totally doable on a weeknight!
The homemade biscuits are light and tender and the chicken filling is creamy and delicious, but lightened up significantly by using evaporated milk instead of heavy cream. The overall dish doesn’t taste heavy to me at all. Also, I used the traditional peas and carrots, but you could totally sub in some spring veg like spinach and asparagus.
- 6 tablespoons unsalted butter
- 1 medium onion chopped
- 6 tablespoons all purpose flour
- 3 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup evaporated milk
- 2 cups frozen peas and carrots
- 1 rotisserie chicken shredded
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon kosher salt (more to taste)
- 12 tablespoons unsalted butter cold
- 1 1/4 cups buttermilk or 1 cup and 3 tablespoons milk stirred with 1 tablespoon white vinegar or lemon juice
- Preheat the oven to 375 degrees F
- In a large saute pan or skillet, melt the butter over medium heat. Add the chopped onions and cook until softened, but not browned, about 5 minutes.
- Whisk in the flour and cook, whisking constantly, for one minute. Slowly pour in the chicken broth, while continuing to whisk, to avoid clumping. Season with salt and pepper.
- Slowly pour in the evaporated milk, whisking constantly, until smooth. Bring to a low simmer, letting the mixture thicken until it coats the back of a spoon (a couple of minutes)
- Stir in the shredded chicken and frozen vegetables. Taste for seasoning and add salt and pepper if necessary. Spread the filling evenly in the bottom of a 9 x 13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Cut the cold butter into 1/4 inch cubes and add to the flour mixture. Using your fingers, squish the butter cubes into the flour until a coarse mixture forms.
- Add the buttermilk and stir until you can form the dough into a ball. Do not over-mix.
- On a lightly floured surface, pat the dough into a rough square, about 1/2 inch thick. Fold the square into thirds, like a letter. Repeat the patting into a square and folding 2 more times. This will create the flaky layers in your biscuits.
- Pat the dough into another 1/2 inch square and cut out 12 rounds, using a 2.5 inch biscuit cutter. You can re-roll the scraps to make more biscuits. Place the biscuits evenly across the top of the filling.
- Bake the casserole in the preheated oven for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling.
Recipe Source : CHICKEN AND BISCUITS CASSEROLE @ ourhappymess