This chicken and biscuit casserole from Entertaining With Beth on Youtube is a heart and comforting recipe that is perfect for cold days. This recipe will surely warm up the dinner table, and your family will definitely ask for seconds. Learn the full recipe by watching the video below.
Ingredients:
- 2 Chicken breasts, skin-on, bone-in
- 2 tbsp (30 g) butter
- 1 cup (150 g) yellow onion, diced
- ½ cup (75 g) celery, diced
- ½ cup (75 g) carrots, diced
- salt and pepper to taste
- 1/3 cup (80 ml) dry white wine
- ¼ tsp (1.25 ml) dried thyme
- 4 cups (950 ml) chicken broth
- 2 tbsp (30 ml) cold water
- 2 tbsp (13 g) cornstarch
- ¼ cup (60 ml) heavy cream
- 1-2 dashes of Worcestershire sauce
- ½ cup (75 g) of frozen peas
- 1 tbsp (15 ml) fresh thyme
For biscuits:
- 2 cups (240 g) flour
- 1 tbsp (15 ml) baking powder
- ¼ tsp (1.25 ml) baking soda
- 1 tsp (5 ml) salt
- 4 tbsp (60 g) butter, cubed
- 2/3 cup (160 ml) grated Gruyere cheese
- 1 tbsp (15 ml) chopped parsley
- 1 tbsp (15 ml) chopped dill
- 1 cup (240 ml) of milk
Directions:
Step 1
In a large stock pot, melt 2 tbsp of butter, then add a combination of diced onion, diced celery, and diced carrots. Season it with a little salt and pepper to taste. Turn the heat down, put on the lid, and let them cook for five to seven minutes. After seven minutes, add 1/3 cup of dry white wine, and 1/4 tsp of dried thyme. Cook the veggies in that wine until it reduces by about half and at that point, add 4 cups of chicken broth and bring to a simmer. Next, in a small glass, add 2 tbsp of cornstarch and 2 tbsp of cold water to make a slurry. Add this to the simmering broth to thicken it up. After this, add 1/4 cup of heavy cream, 1 to 2 dashes of Worcestershire sauce, 1/2 cup of frozen peas, and 1 tbsp of fresh thyme. Next, remove the roasted chicken from the bone and shred it with two forks, then throw that in the pot. After this, transfer the mixture and transfer it into an oven-safe casserole.
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Step 2
Now, for the biscuits, in a large bowl, add 2 cups of flour, 1 tbsp of baking powder, 1/4 tsp of baking soda, and 1 tsp of salt. Whisk all this up to combine, then, add 4 tbsp of cold butter. Combine the butter with the flour using your hands until you get a nice coarse mixture. Next, add 2/3 cups of grated gruyere cheese, 1 tbsp of chopped fresh parsley, and 1 tbsp of minced dill. Mix, then add 1 cup of milk. Stir that all up until you have a dough consistency. Leave it for about 5 minutes to rest. After this, take an ice cream scoop and scoop out the dough, and put it right on top of your casserole. Place it in the oven at 425 degrees F for about 35 to 40 minutes.
