Chicken and Biscuit Casserole

This chicken and biscuit casserole is packed with assorted veggies in a creamy sauce for a giant pot pie with a fluffy, herby buttermilk topping.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 451 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons white sugar
• 2 cups buttermilk baking mix
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 teaspoons dried basil
• 4 cups diced, cooked chicken meat
• 1 (10 ounce) can peas, drained
• 0.5 teaspoon ground black pepper
• 0.25 cup butter
• 0.5 cup all-purpose flour
• 0.5 cup chopped celery
• 0.5 cup chopped onion
• 0.66666668653488 cup milk
• 0.5 cup chopped baby carrots

Recipe Instructions

Step 1

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

Step 2

Melt butter in a large skillet over medium-high heat. Cook and stir onion, celery, carrots, and garlic in hot butter until tender. Mix in flour, sugar, salt, basil, and pepper. Stir in broth; bring to a boil. Boil and stir for 1 minute, then reduce heat and stir in peas. Simmer for 5 minutes, then mix in cooked chicken until combined. Transfer to the prepared baking dish.

Step 3

Make biscuits: Combine baking mix and basil in a large bowl. Stir in milk to form a dough. Divide dough into 6 to 8 balls. Use the palm of your hand to flatten each dough ball on floured wax paper into a circular shape; place on top of chicken mixture.

Step 4

Bake in the preheated oven for 30 minutes. Cover with foil and continue baking for 10 more minutes. Spoon chicken mixture over biscuits to serve.