Description
A comforting chicken casserole topped with fluffy biscuits.
Ingredients
Scale
- 1 lbs chicken thighs or breasts
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can refrigerated biscuit dough (about 8 biscuits), quartered
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Season chicken with salt and pepper. In a large pot or Dutch oven, sear chicken on both sides in oil until golden. Remove and set aside.
- In the same pot, melt butter and sauté onions, carrots, and celery until softened. Add garlic and cook for 1 more minute.
- Sprinkle flour over vegetables and stir well to coat. Cook for 1–2 minutes to remove raw flour taste.
- Gradually add chicken broth while stirring. Return chicken to pot. Add thyme and bring to a simmer. Cook for 20 minutes.
- Remove chicken, shred it, then return it to the pot. Stir in milk or cream. Adjust salt and pepper.
- Cut biscuit dough into quarters. Place pieces on top of simmering broth. Cover and cook for 12–15 minutes until fluffy.
- Serve hot, garnished with parsley if desired.
Notes
- For added flavor, consider using homemade chicken broth.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg