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Creamed Chicken and Biscuits Casserole

If you're craving a hearty, soul-satisfying dish, look no further than this decadent creamed chicken and biscuits casserole.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 35 minutes
Cook Time: 22 minutes
Total Time: 57 minutes
Servings: 6

Ingredients

Chicken Filling:

  • 6 tbsp butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 tbsp minced garlic
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/8 tsp ground nutmeg
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 4 cups cooked chicken shredded
  • 1/2 cup frozen peas

Biscuit Topping:

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/4 tsp dried parsley
  • 1/8 tsp garlic powder
  • 6 tbsp cold butter cubed
  • 1/2 cup shredded cheddar
  • 3/4 - 1 cup buttermilk

Instructions

  • Preheat oven to 350°F. Grease a 9x13 baking dish.
  • For the filling, melt butter in a skillet over medium heat. Sauté onions, carrots, celery, and garlic for 4 mins.
  • Whisk in flour, salt, pepper, worcestershire, thyme and nutmeg. Gradually whisk in chicken broth and heavy cream until thick and bubbly.
  • Remove from heat and stir in shredded chicken and frozen peas. Pour into prepared baking dish and bake for 10 minutes.
  • Meanwhile, make the biscuits: Whisk together flour, baking powder, parsley and garlic powder in a bowl. Cut in cold butter until crumbly.
  • Stir in cheddar and just enough buttermilk to form a soft dough.
  • Remove casserole from oven and top with dollops of biscuit dough.
  • Return to oven for 15 more mins until biscuits are golden brown.
  • Let cool 5 mins before serving creamed chicken topped with biscuits.