Chicken and Biscuits (Revised)

LaVonne Sutters


This is Delicious!!!!!


☆☆☆☆☆ 0 votes

40 Min
30 Min
Convection Oven


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  • 1 stick
    butter, plus more for greasing
  • 4 c
    chicken broth
  • 1
    vidalia onion, chopped
  • 2 large
    carrots, sliced into 1/4 thick half-moons
  • 2 stalk(s)
    celery, chopped
  • 3 clove
    garlic, chopped
  • 1/2 c
    all purpose flour
  • 3/4 c
    heavy cream
  • 1 c
    frozen peas
  • 2 c
    frozen red skinned potatoes
  • 4 c
    shredded cooked chicken (from 3-pound rotisserie chicken)
  • 1/4 c
    sliced green oinion
  • ·
    kosher salt and pepper to taste
  • 1 can(s)
    8 serving large biscuits
  • ·
    butter spray
  • ·
    parmesan cheese

How to Make Chicken and Biscuits (Revised)


  1. Preheat oven to 375 degrees F. Butter a 3-4 quart casserole dish.
  2. For the filling: Pour the chicken broth into a large saucepan. Heat until wamar, set aside.
  3. Melt the butter in a large high-sided skillet set over medium heat. Add the onion, carrots, celery, and garlic, and saute until tender and the onion is translucent, about 8 minutes.
  4. Season to taste with salt and pepper. Sprinkle in the flour, and stir with a wooden spoon until the mostened flour becomes light blond in color, about 2 minutes.
  5. Stir in the hot broth and heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer.
  6. Stir in the peas, potatoes,chicken, and green onions. Pour the whole mixture into the buttered casserole dish.
  7. Place the biscuits evenly over the mixture. Spray butter spray over biscuits. Sprinkle Parmesan cheese over biscuits.
  8. Bake for 30 to 35 minutes, uncovered, or until biscuits are golden brown on top.
  9. P.S. You can also choose to make your own biscuits if you prefer.

Printable Recipe Card

About Chicken and Biscuits (Revised)

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #chicken, #Biscuits

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