Pressed for time? This delectable casserole has everything you’re looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 40 minutes! This creamy chicken and vegetable dish features an enticing sauce made with cream of potato and cream of broccoli soups, and is topped with golden biscuits for a real home-style flavor…and it’s on the table in just 45 minutes.
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Little did you know that over the last few days, I’ve been setting you up for something spectacular: Chicken and Biscuits. A creamy, comforting casserole, this healthy chicken and biscuits recipe is the place where chicken pot pie and fluffy homemade biscuits intersect—a.k.a. exactly the place where we should all be hanging out right now.
for 6 servings
6 tablespoons butter
1 onion, chopped
½ cup flour (60 g)
3 cups chicken broth (720 mL)
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream (240 mL)
2 ½ cups frozen mixed vegetable (455 g)
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each
Preheat oven to 350˚F (180˚C).
In a large pot over medium-high heat, melt the butter.
Add the onion, stir until softened. About 1 minute.
Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
Add the mixed vegetables and shredded chicken, stir until fully incorporated.
Transfer to a 9×13-inch (23×33 cm) baking dish.
Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
Cool slightly before serving.
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