Technically we are still in the dog days of summer here in western North Carolina, but that doesn’t stop me from dreaming of cool nights, warm blankets, crackling fires, and cozy food that sticks to your ribs. As far as I’m concerned, fall should start on September 1. If you’re in the same frame of mind, then give my Chicken and Biscuits Casserole a try!
This dish is cross between Chicken Pot Pie and Chicken and Dumplings. (My husband suggested I call it Chicken Bumplings. Ha!) Rich, creamy herb gravy, tender chicken, and succulent veggies topped with fluffy, buttery drop biscuits: oh my goodness! This will definitely end up on your autumn rotation. It is a family favorite around here. The use of rotisserie chicken speeds up the cooking time considerably, and the drop biscuits are dead easy. Just don’t overmix!
Mix up your Chicken and Biscuits Casserole by switching up the veggies. I’ve made this with green beans and asparagus, and it was just as tasty! Or try adding a tablespoon of chopped fresh thyme to the biscuits for an even bigger flavor punch! I find that the sherry adds depth of flavor to the sauce. However, if you prefer not to use alcohol in your cooking, you can leave it out.
Make my Chicken and Biscuits Casserole this weekend! And don’t forget to call dibs on the leftovers!
Chicken and Biscuits Casserole
Course: Main Dish6-8
servingsRich, creamy herb gravy, tender chicken, and succulent veggies topped with fluffy, buttery drop biscuits: oh my goodness!
Ingredients
Rotisserie chicken, picked & shredded, skin removed
broccoli, medium, cut into florets
Carrots, medium, peeled & sliced
Cremini mushrooms, sliced
Butter
Sea salt
- For the sauce:
AP flour
Butter
Dry sherry
Chicken broth
Half & half
Minced garlic
Fresh thyme, finely chopped
Fresh rosemary, finely chopped
Better than Bouillon Chicken Base
Salt & pepper to taste
- For the biscuits:
AP flour
Baking powder
Butter, salted
Buttermilk or milk
Melted butter (optional)
Directions
- Preheat the oven to 350°F.
- Add the shredded chicken, broccoli, and carrots to a large dutch oven.
- Saute the mushrooms in butter with a pinch of salt on medium high heat. To speed the process, add a few tablespoons of water. This sounds counterintuitive, but actually helps the mushrooms give up their water faster so they can begin to brown.
- Add the mushrooms to the pot and stir to combine.
- Make the sauce:
- Melt the butter over medium heat in a large heavy-bottomed sauce pan. Add the flour and whisk to combine. Stir continuously for 4-5 minutes until the roux becomes golden brown.
- Add the sherry and continue whisking vigorously. The mixture will boil and thicken very quickly.
- Add the broth and whisk to combine. Return to a simmer.
- Add the chopped herbs, garlic, and half & half. Simmer until slightly thickened.
- Pour the sauce over chicken and vegetables.
- Bake in the oven for 20-30 minutes, until the sauce is bubbling and thickened.
- Make the biscuits:
- In a large mixing bowl, whisk the flour and baking powder to combine.
- Cut the cold salted butter into 1/2 in cubes and add to the flour. Toss with fork.
- Using a pastry blender or fork, but the butter into the flour until well combined. There should still be tiny pea sized butter pieces in the flour.
- Increase the oven temp to 450°F.
- Pour in the milk or buttermilk and mix until just combined. Over mixing will lead to tough biscuits.
- Remove the stew from the oven. Using an ice cream disher or a 1/4 cup measurer, carefully scoop the dough in balls on top of the stew.
- Return the pot to the oven and bake for 18 – 22 minutes or until the biscuits are golden brown and the sauce is bubbling.
- Brush the biscuits with melted butter, if desired.
Notes
- Substitute Marsala or dry white wine for the sherry.
- Don’t have salted butter? Add 1 1/4 tsp of salt to the biscuit recipe.
- Trying adding fresh thyme to your biscuits!
- Substitute asparagus, green beans, or whatever you have on hand for the broccoli.
Recipe by Katie
