Description
Creamy chicken, tender veggies, and golden biscuit topping—this easy casserole delivers classic comfort in every bite.
Ingredients
- 1 medium yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 2 cloves garlic
- 1/2 medium bunch fresh thyme (about 10 sprigs), or 1 teaspoon dried thyme
- 6 tablespoons unsalted butter, divided
- 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup all-purpose flour
- 2 cups or 1 (14.5-ounce) can low-sodium chicken broth
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken (about 4 cups)
- 1 cup frozen peas (do not thaw)
- 1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits, such as Pillsbury Grands Buttermilk
Instructions
Position a rack in the center of your oven and preheat it to 375°F (190°C).
Dice 1 medium yellow onion (about 1½ cups). Peel and slice 3 medium carrots in half lengthwise, then cut into ½-inch pieces (about 1 cup). Do the same with 3 celery stalks (about 1 cup). Mince 2 garlic cloves. Strip the leaves from half a bunch of fresh thyme and chop them (about 2 teaspoons), or use 1 teaspoon dried thyme.
In a large skillet over medium-high heat, melt 4 tablespoons unsalted butter. Add the onion, carrots, celery, thyme, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until the vegetables soften and start to brown, about 5–7 minutes.
Sprinkle ¼ cup all-purpose flour and the minced garlic over the vegetables. Stir well to coat everything in flour and cook for 30 seconds to 1 minute, until fragrant and no dry spots remain.
Gradually pour in 2 cups low-sodium chicken broth and 1 cup whole or 2% milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
Lower the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.
While the sauce simmers, shred or dice 1 pound of cooked chicken (about 4 cups). Add the chicken and 1 cup frozen peas to the skillet, stirring to combine. Taste and adjust seasoning with more salt or pepper, if needed.
Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer. Open a 16-ounce can of refrigerated biscuits, separate them, and arrange in a single layer over the filling.
Bake for 20–30 minutes, or until the biscuits are golden brown and the filling is bubbling in the center. Check after 15 minutes; if the biscuits are browning too quickly, rotate the dish and cover loosely with aluminum foil.
Melt the remaining 2 tablespoons unsalted butter and brush over the tops of the biscuits before serving.
Notes
Rotisserie chicken saves time.
Use any mix of veggies you like.
For extra flavor, add a pinch of poultry seasoning or Dijon mustard to the sauce.
Leftovers reheat well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 340
- Sugar: 5g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 54mg