Chicken and Biscuit Casserole

A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 451 Calories

Ingredients

• ¼ cup butter
• 1 teaspoon salt
• 2 teaspoons white sugar
• ½ cup all-purpose flour
• 2 cups buttermilk baking mix
• ½ teaspoon ground black pepper
• ⅔ cup milk
• ½ cup chopped onion
• ½ cup chopped celery
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 teaspoons dried basil
• 4 cups diced, cooked chicken meat
• ½ cup chopped baby carrots
• 1 (10 ounce) can peas, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

Step 3

In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

Step 4

Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.