Introduction
If you’re looking for a comforting and satisfying meal, this Chicken and Biscuit Casserole is a perfect choice. Packed with tender shredded chicken and a medley of vegetables enveloped in a creamy sauce, it’s topped with buttery, flaky biscuits that are sure to impress. Perfect for family dinners or gatherings, this dish combines heartiness and flavor in every bite.
Detailed Ingredients with measures
For the Filling:
– 4 cups shredded chicken
– 4 shallots, minced (about 1/2 cup)
– 4 carrots, peeled and thinly sliced (about 2 1/2 cups)
– 4 celery stalks, chopped (about 1 cup)
– 4 cloves garlic, minced
– 2 teaspoons coarse kosher salt, divided
– A few sprigs of thyme
– Splash of dry white wine (about 1/2 cup; substitute with chicken broth if preferred)
– Tiny squeeze of lemon juice
– 6 tablespoons very cold salted butter
For the Biscuits:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 tablespoon sugar
– 1/2 teaspoon kosher salt
– 3/4 cup whole milk
– 1/2 cup heavy cream (or substitute with whole milk)
– 2 cups chicken broth
– One 10-ounce bag of frozen peas
Prep Time
Preparation time for this recipe is approximately 20 minutes.
Cook Time, Total Time, Yield
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Yield: Serves about 6-8 people
Enjoy this hearty and warm Chicken and Biscuit Casserole as a cozy meal that brings everyone together around the table.
Detailed Directions and Instructions
Prepare the Filling:
– In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of the cold salted butter over medium heat.
– Add the minced shallots, sliced carrots, chopped celery, minced garlic, 1 teaspoon of kosher salt, and the sprigs of thyme. Sauté until the vegetables are softened, about 10 minutes.
– Pour in the dry white wine (or chicken broth) and cook for an additional 2-3 minutes, allowing the liquid to reduce slightly.
– Remove the thyme sprigs and discard.
– Add the shredded chicken to the skillet, stirring to combine with the vegetables.
– Sprinkle the flour over the mixture and stir well to coat the chicken and vegetables evenly.
– Gradually pour in the chicken broth and heavy cream (or whole milk), stirring continuously to prevent lumps.
– Bring the mixture to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.
– Stir in the frozen peas and a tiny squeeze of lemon juice. Adjust seasoning with additional salt if necessary.
– Remove the skillet from heat and set aside.
Prepare the Biscuits:
– Preheat the oven to 400°F (200°C).
– In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and 1/2 teaspoon of kosher salt.
– Grate the remaining 4 tablespoons of very cold salted butter into the flour mixture.
– Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
– Pour in the whole milk and stir until just combined. Be careful not to overmix.
– Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
– Fold the dough over itself a couple of times to create layers, then pat it back into a 1-inch thick rectangle.
– Using a biscuit cutter or the rim of a drinking glass, cut out biscuits from the dough.
Assemble and Bake:
– Arrange the biscuits over the prepared filling in the skillet.
– Brush the tops of the biscuits with a bit of milk to encourage browning.
– Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
– Remove from the oven and let it cool for a few minutes before serving.
Notes
Ingredient Substitutions:
– If you prefer a non-alcoholic option, use chicken broth instead of dry white wine.
Texture Tips:
– To achieve flaky biscuits, ensure that the butter is very cold when mixed into the flour.
Serving Suggestion:
– This dish can be served as a hearty main course, perfect for family gatherings or cozy dinners.
Cook techniques
Preparing Chicken Filling
In this step, you’ll sauté vegetables like shallots, carrots, celery, and garlic in butter until softened. Adding salt and thyme enhances flavor, while a splash of wine or broth helps to deglaze the pan, creating a rich base for your filling.
Thickening the Sauce
After incorporating shredded chicken and flour, gradually add chicken broth and cream to create a thick sauce. Simmering the mixture ensures all ingredients meld together nicely, offering a creamy texture.
Making Biscuits
For flaky biscuits, combine flour with baking powder, sugar, and salt. Incorporate cold butter until crumbly, then gently mix in milk. Avoid overmixing to maintain the biscuit’s tenderness.
Creating Layers in Biscuit Dough
Patting and folding the biscuit dough creates layers, resulting in a light, airy texture. This technique is crucial for achieving biscuits that rise beautifully during baking.
Baking to Perfection
Brush the biscuit tops with milk before baking to promote browning. The oven temperature of 400°F ensures a crisp exterior while keeping the inside soft and fluffy.
FAQ
Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken is a convenient option and works well for the filling.
What can I substitute for dry white wine?
You can substitute dry white wine with chicken broth for a non-alcoholic option.
How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and cooked through.
Can I freeze the prepared dish?
Yes, you can freeze the assembled dish before baking. Thaw it in the refrigerator overnight before baking.
What if I don’t have heavy cream?
You can substitute heavy cream with whole milk if necessary, though the sauce may be slightly less rich.
Conclusion
This delicious chicken filling combined with fluffy biscuits creates a satisfying dish that is perfect for any occasion. The mix of tender chicken, veggies, and a creamy sauce topped with golden biscuits delivers comfort in every bite. This recipe not only warms the heart but also is a great way to gather family and friends around the table.
More recipes suggestions and combination
Vegetarian Pot Pie
Substitute shredded chicken with a mix of mushrooms, spinach, and sautéed bell peppers for a hearty vegetarian version.
Chicken and Dumplings
Replace biscuits with dumplings made from the same dough recipe, dropped directly into the simmering chicken filling.
Beef Stew with Dumplings
Use beef instead of chicken and add root vegetables like potatoes and parsnips, topped with the same biscuit dough.
Buffalo Chicken Biscuit Bake
Mix shredded chicken with buffalo sauce, add crumbled blue cheese, and replace plain biscuits with cheddar biscuits for a zesty twist.
Seafood Bake
Use shrimp and scallops in place of chicken, adding Old Bay seasoning for a coastal flavor, and top with seasoned biscuits.
Cheesy Chicken and Broccoli Bake
Incorporate steamed broccoli into the filling and mix in shredded cheddar cheese before topping with biscuits for a cheesy delight.
