Homestyle Creamy Chicken and Biscuit Casserole
On September 10th, we mark the birthday of Colonel Harland Sanders, a figure synonymous with Kentucky comfort food. This casserole captures the essence of the hearty, homestyle cooking he championed from his roadside diner in the 1930s. A rich, creamy chicken and vegetable filling baked under a canopy of golden biscuits offers a truly satisfying meal as the days begin to shorten and cool.
Ingredients
- 1½ poundsBoneless, skinless chicken thighs, Cut into 1-inch pieces
- 4 tablespoonsUnsalted butter
- 1 mediumYellow onion, Diced
- 2 mediumCarrots, Peeled and diced
- 2Celery stalks, Diced
- ¼ cupAll-purpose flour
- 2 cupsChicken broth
- 1 cupWhole milk
- 1 teaspoonDried thyme
- ½ teaspoonDried sage
- 1 teaspoonSalt, Or to taste
- ½ teaspoonBlack pepper, Or to taste
- 1 cupFrozen peas
- 1 canRefrigerated biscuit dough, 16.3-ounce can, typically 8 biscuits
Milk: Unsalted butter, Whole milk · Wheat: All-purpose flour, Refrigerated biscuit dough
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
- “Excellent source of Calcium” — 21 CFR 101.54(b)
- “Excellent source of Iron” — 21 CFR 101.54(b)
- “Excellent source of Potassium” — 21 CFR 101.54(b)
Method
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large, oven-safe skillet or Dutch oven (or a separate skillet if using a baking dish), melt 1 tablespoon of butter over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3
Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the diced onion, carrots, and celery. Sauté for 6-8 minutes, until the vegetables begin to soften.
- 4
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- 5
Gradually whisk in the chicken broth, then the whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
- 6
Stir in the cooked chicken, frozen peas, dried thyme, dried sage, salt, and black pepper. Taste and adjust seasoning as needed.
- 7
If using an oven-safe skillet, arrange the biscuit dough on top of the chicken mixture. If not, transfer the chicken mixture to a 9x13 inch (23x33 cm) baking dish and then top with the biscuits.
- 8
Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole filling is bubbly and hot.
- 9
Let the casserole rest for a few minutes before serving.
Chef's notes
- For make-ahead convenience, prepare the chicken and vegetable filling up to two days in advance. Store it in an airtight container in the refrigerator. When ready to bake, pour the cold filling into your baking dish, top with fresh biscuits, and add an extra 5-10 minutes to the baking time.
- Feel free to customize the vegetables. Frozen corn, green beans, or diced potatoes would also work well in this casserole. Add them to the sauce with the peas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
- For an extra layer of flavor, consider adding a pinch of cayenne pepper or a dash of hot sauce to the filling for a subtle Southern kick.
Personalized nutrition
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