Description
A soothing casserole with tender chicken, creamy vegetables, and golden biscuits. Cozy and comforting, perfect for weeknight dinners. The deconstructed pie layers velvety chicken and veggie stew with a flaky herb-topped biscuit crust.
Ingredients
2 cups cooked chicken (shredded)
2 cups peeled chopped potatoes
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
2 cups frozen mixed vegetables
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10.5 oz) canned biscuit dough or homemade biscuits
1 1/2 cups all-purpose flour (for biscuits)
4 teaspoons baking powder
1/2 teaspoon salt (biscuit mix)
1/3 cup shortening
1 1/3 cups milk
Instructions
Preheat oven to 375°F (190°C)
Cook potatoes in boiling water until tender; drain and mash with 1 tbsp butter
Sauté onions, carrots, and celery in remaining butter
Add flour, garlic powder, thyme, salt, and pepper to create a roux
Gradually stir in 2 cups milk to make a thick sauce
Add cooked chicken, mashed potatoes, and frozen veggies; simmer 5 minutes
Pour mixture into a 9×13-inch casserole dish
For biscuits: mix flour, baking powder, salt, and shortening
Cut in with a pastry blender
Stir in milk until just combined
Drop biscuit dough balls onto casserole
Bake 25-30 minutes until biscuits are golden
Notes
Use rotisserie chicken for convenience
Homemade biscuits optional: substitute canned biscuit dough
Freeze unbaked for up to 2 days by covering with foil
Leftovers store well refrigerated for 3-4 days
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg