Country Chicken and Biscuits

 

Ingredients:

For the Filling:

• 2 cups chicken broth
• 1 cup half-and-half
• ⅓ cup butter
• 1 cup chopped onion
• 1 cup peeled and chopped carrots
• 1 cup chopped celery
• ½ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 4 cups cooked, diced or shredded chicken
• ½ cup frozen peas (not thawed)

For the Biscuits:

• 2 cups Bisquick baking mix
• ⅔-¾ cup cold buttermilk (or regular milk)
• ½ cup grated cheddar cheese
• ¼ teaspoon dried parsley
• 2 tablespoons butter, melted
• ⅛ teaspoon garlic powder

Instructions:

Prepare the Filling:

1. Preheat oven to 425°F. Spray a 2 ½ – 3-quart casserole dish with cooking spray and set aside.

2. In a separate bowl, whisk together chicken broth and half-and-half. Set aside.

3. Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes until vegetables are tender.

4. Add flour to the skillet and continue cooking and stirring for 1 more minute.

5. Reduce heat to medium and gradually stir in the chicken broth mixture. Cook over medium heat, stirring regularly, until the mixture thickens and becomes bubbly (about 5-6 minutes). Make sure not to let it boil.

6. Stir in salt, pepper, chicken, and frozen peas. Transfer the mixture to the prepared baking dish. Cover with foil and bake for 10 minutes while preparing the biscuit dough.

Prepare the Biscuits:

1. In a bowl, stir together Bisquick mix, ⅔ cup buttermilk, grated cheddar cheese, and dried parsley until a soft dough forms. Add more buttermilk gradually if needed until the dough comes together.

2. Remove the baking dish from the oven, uncover, and stir the filling.

3. Use a scoop or spoon to drop about ¼-cup portions of biscuit dough onto the hot chicken mixture. You should have approximately 8 biscuits on top.

4. Return the dish to the oven and bake, uncovered, for about 12 minutes or until the biscuits are golden brown and cooked through. If the tops brown too quickly, loosely tent with aluminum foil.

5. In a small bowl, stir together melted butter and garlic powder. Brush over warm biscuits.

6. Serve the creamy chicken and biscuits casserole hot, garnished with additional parsley if desired.