Chicken and Biscuits

No ratings yet

A creamy, savory chicken pot-pie style filling topped with golden, buttery biscuit bites. Made in one oven-safe skillet for easy cleanup and maximum flavor.

Prep Time15

Cook Time40

Cooling5

Total Time1

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 610kcal

Author: Nora from Savory Nothings

Ingredients

Chicken and vegetable base

2 tablespoons butter
2 tablespoons oil
1 medium-large onion finely chopped (about 1 heaping cup)
2 sticks celery finely chopped (about 1 cup)
3 cloves garlic minced
1 pound boneless chicken breast or chicken thighs cut into bite-sized pieces
salt & pepper to taste

Gravy

½ cup flour
½ cup white wine OR more broth
2 cups chicken broth
1 cup half-and-half OR whole milk
½ teaspoon dried thyme
1.5 cups frozen mixed vegetables I used carrots and peas

To finish

1 can refrigerated biscuits OR 1 batch homemade, cut into bite-sized pieces
melted butter, chopped parsley and lemon wedges to serve (optional)

Instructions

Sauté vegetables:
 In a ~3.5 quart oven-safe skillet, heat the butter and oil over medium heat. Add the onion and celery and cook until softened (but without browning), 6-8 minutes. Stir in the garlic and cook for one more minute.
2 tablespoons butter, 2 tablespoons oil, 1 medium-large onion, 2 sticks celery, 3 cloves garlic
Add chicken: 
Add the diced chicken to the skillet, season lightly with salt and pepper and cook 1-2 minutes, just until the outside doesn’t look raw anymore (it doesn’t have to cook through yet).
1 pound boneless chicken breast or chicken thighs, salt & pepper
Add flour and deglaze: 
Reduce the heat to medium-low. Sprinkle the flour over the chicken and vegetables and stir until no more dry flour is visible. Pour in the white wine (OR ½ cup chicken broth) and stir until thickened (Note 1).
½ cup flour, ½ cup white wine
Make sauce:
Slowly add the chicken broth while stirring until no lumps of flour remain. Stir in the milk, dried thyme and frozen vegetables, then simmer for 4-5 minutes over medium heat until thickened. Taste and check for seasoning (Note 2).
Set the filling aside to cool slightly while the oven preheats (a cooler filling helps the biscuits to bake up flakier.)
2 cups chicken broth, 1 cup half-and-half, ½ teaspoon dried thyme, 1.5 cups frozen mixed vegetables
Prep biscuits: 
Heat the oven to 400°F. Make homemade biscuit pieces or cut up canned biscuits (Note 3).
1 can refrigerated biscuits
Assemble: 
Place the cut biscuit pieces on top of the filling in a single layer (Note 4). There should be gaps between the biscuit pieces to allow steam to escape.
Bake: 
Bake the casserole at 400°F for 20-25 minutes, until the biscuits are golden and the filling is bubbly.
Remove from the oven and brush the biscuits with melted butter, if you like.   Allow the casserole to sit on the counter for 5-10 minutes before serving to allow the gravy to thicken, then serve immediately (Note 5).
melted butter, chopped parsley and lemon wedges

Notes

Note 1: This part is a little messy - make sure your pan is not too hot and work quickly to add the broth in the next step.
Note 2: You can adjust the texture at this point - if it’s too thick, add a little more milk or broth. If it’s too thin, whisk 1-2 tablespoons cornstarch into 2-3 tablespoons cold water and stir into the simmering sauce. Keep in mind that the gravy thickens once cooled slightly, so don’t over-thicken it.
Note 3:
- If you’re making homemade biscuits: Make the biscuit dough according to your recipe. Place it on a floured surface and pat it into a rectangle, about ¾ inch thick. Cut into bite-sized pieces (~1 to 1 ¼ inches).
- If you’re using canned biscuits:
  Remove the biscuits from the can, separate them and cut them into quarters
Note 4: The filling doesn’t have to be completely cooled, but make sure it’s not piping hot anymore.
Note 5: A sprinkle of chopped parsley and a squeeze of lemon juice over individual portions are delicious if you want to add some freshness!

Nutrition