This dish is the epitome of comfort food for us. There’s nothing better than a hearty chicken dish where your biscuits are built in and you get some with every bite! We initially assumed a meal like this would be complicated and messy, but not with this recipe: it’s basically a one-pot wonder, using only your Dutch oven (or casserole dish) and the assistance of your trusty food processor or mixer to create a full dinner with meat, veggies and a side.
We’re looking out for you (as always) in trying to find ways to cut down the prep time and effort, that’s why we use rotisserie chicken here that deliver on flavor and don’t take away from the other ingredients. This dish is a crowd-pleaser and you won’t be disappointed; it comes together easily, and then you can kick back and relax while the oven works its magic!
One-Pot Chicken and Biscuit Casserole
- 3 cups rotisserie chicken, cubed
- 1 large carrot, chopped
- 1 cup frozen baby peas, thawed and drained
- 2 1/2 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon all-purpose flour
- salt and pepper, to taste
- 4 tablespoons unsalted butter
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup whole milk
- Preheat oven to 375º F.
- In a large Dutch oven over medium(-high) heat, melt butter and saute carrots until soft. About 8 minutes.
- Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.
- Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.
- In a food processor, pulse together flour, butter, salt and baking powder.
- Slowly pour milk into mixture and pulse until a soft dough forms.
- Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.
- Bake uncovered for 30-40 minutes, or until biscuits are golden brown.
- Remove from oven and let cool for 10 minutes before serving.
Recipe adapted from Food and Wine