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Chicken and Biscuit Casserole

By: CVERNSMITH

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

Rate/Review | Read Reviews (509)

84,500 Saves

What to Drink?
	Chardonnay

Prep Time:
30 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped baby carrots
1/2 cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 teaspoons dried basil
2/3 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.