Chicken Pot Pie Casserole With Bacon Cheddar Biscuits
"Menu planning tip: You can speed up the cooking process by using already-cooked chicken, either from leftovers or a rotisserie chicken from the store. You can also skip peeling and cutting carrots if you use a frozen medley of carrots and peas...."
INGREDIENTS
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2 chicken quarters* (see Note)
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1/4 cup (2 ounces or 4 tablespoons) butter (add pinch of salt if unsalted)
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1 small onion, peeled and chopped (roughly 1/2 cup)
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2 garlic cloves, minced
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1/4 cup all-purpose flour
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2 carrots, peeled and chopped (roughly 1 cup)
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2 cups chicken broth
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1 medium potato, peeled and cubed (roughly 1 cup)
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1/2 cup frozen peas (can stay frozen)
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2 tablespoons heavy whipping cream or milk
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Salt and pepper, to taste
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1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 8 pieces
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup shredded cheddar cheese
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2 tablespoons bacon, cooked and crumbled
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1 tablespoon fresh chives, chopped
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1/2 cup heavy whipping cream
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