Ingredients
For the Creamed Chicken Filling:
- 2 cups cooked, shredded chicken
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme (or ½ tsp fresh thyme)
- 1 cup frozen peas and carrots (or any mixed vegetables)
For the Biscuit Topping:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons cold butter, cubed
- ¾ cup buttermilk (or regular milk with a splash of vinegar)
Instructions
1. Prepare the Creamed Chicken Filling
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth and milk, stirring until smooth and thickened, about 3-4 minutes.
- Add salt, pepper, and thyme. Stir in the cooked chicken and frozen vegetables. Remove from heat and set aside.
2. Make the Biscuit Topping
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk until a soft dough forms. Do not overmix.
3. Assemble and Bake
- Transfer the creamed chicken mixture into a lightly greased 9×13-inch casserole dish.
- Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
4. Serve
Let the casserole cool for a few minutes before serving. Enjoy this warm, comforting dish with a side salad or green vegetables!
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