Description
A comforting casserole with tender chicken and vegetables topped with fluffy buttermilk biscuits, perfect for cozy dinners.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cubed
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk
Instructions
Step 1: Preheat oven to 400°F (200°C).
Step 2: Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and cook until browned, about 5 minutes.
Step 3: Add onion, carrots, and celery; cook until softened, about 5 minutes.
Step 4: Stir in garlic and flour; cook for 1 minute.
Step 5: Gradually whisk in chicken broth and heavy cream until smooth.
Step 6: Bring to a simmer, then add peas, thyme, salt, and pepper. Cook until thickened, about 3 minutes.
Step 7: In a bowl, mix 1 1/2 cups flour, baking powder, and salt. Cut in butter until crumbly.
Step 8: Stir in buttermilk until just combined to form biscuit dough.
Step 9: Drop spoonfuls of biscuit dough over the chicken mixture in the skillet.
Step 10: Bake for 20-25 minutes until biscuits are golden and filling is bubbly.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 35g
- Protein: 24g