Description
These Chicken and Biscuits are the ultimate fall comfort food with a creamy chicken filling topped with bite-sized buttery herbed biscuits.
Ingredients
Scale
For the Filling
- 2 tablespoons butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 2 cups chicken broth
- 3 cups cooked chicken, cubed
- 1/2 cup heavy cream
- salt and pepper to taste
For the Biscuit Topping
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 6 tablespoons butter, cold and cubed
- 1/2 cup milk
Instructions
For the Filling
- Preheat oven to 400 degrees.
- In a large pan, melt butter over medium-high heat. Add carrots, celery, onion, and cook until onions are translucent.
- Sprinkle flour over vegetables and cook for 2-3 minutes, stirring.
- Add salt, thyme, parsley, and chicken broth. Stir while bringing to a simmer. Continue to allow the filling to simmer while you mix up the biscuit topping.
- Once the veggies are just about halfway tender (about 7-8 minutes of simmering), add the chicken to the pan along with the heavy cream. Remove from the heat and pour into a 9 by 9 inch baking dish.
For the Biscuit Topping
- In a medium bowl, mix flour, baking powder, salt, thyme, and parsley together.
- Cut in cubed butter with a pastry cutter until you have pea-sized bits of flour-coated butter.
- Slowly stir in the milk as you mix the dough together.
- Top the prepared filling with an even layer of one-inch pieces of the biscuit dough.
- Bake at 400 degrees for 30 minutes.
Nutrition
- Serving Size: 1 Serving
- Calories: 514
- Sugar: 4.5g
- Sodium: 1059mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12.5g
- Trans Fat: 0.9g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 22g
- Cholesterol: 130mg
