Chicken and Biscuit Casserole

 

Y’all this is going to become one of your all time favorite casserole recipes.  It’s a close cousin in my opinion to cha chicken pot pie recipe…but instead of a pastry crust it is topped with buttermilk biscuits that I added some garlic, cheddar cheese and a whole lot of butter.

I am including the video here of the recipe so you can see how I put it together as well. Let me know what you think and y’all keep coming back for more of my recipes.  I feel truly blessed that you stop by Greg’s Kitchen to pick up an idea or two.

 

 

Ingredients:

FOR THE  FILLING:

• 3 Tablespoons Butter
• 3 tbs. Flour
• 1 Small Onion, or half large onion Chopped
• 2-3  Cloves Garlic, Minced
• 2 Cups Chicken Stock
• 1 ½ Cups Milk
• 2 Cups Shredded or diced Chicken
• 1 cup diced carrots
• 1 1/2 cups frozen peas
• ½ Teaspoon salt (to taste)
• 1/2 Teaspoon pepper

FOR THE BISCUITS:

• 2 Cups Self Rising Flour
• ½ Teaspoon Garlic Powder
• ½ Cup Melted Butter, 1 Stick
• 1 Cup Buttermilk
• 1 ½ Cups Shredded Sharp Cheddar Cheese
• Pinch of salt
• Pinch of pepper

1. In large sauce pan melt butter.
2. Add flour and mix well, cook over medium heat to cook flour and brown the mixture
3. Add carrots and cook 2-3 minutes. Then add garlic and cook and additional minute or two.  Watch garlic so it doesn’t burn.
4. Add chicken stock and milk, stir to combine and simmer till it starts to thicken.
5. While filling is cooking begin the biscuits
6. Add all ingredients to medium bowl and just bring together.
7. Turn out on floured surface and roll out about 1/4 -1/2 inch thickness
8. Pour filling into a prepared 3 quart 9×13 casserole pan.
9. Place the biscuits on top of the filling.
10. Bake uncovered 20-30 minutes until the biscuits are baked through.