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Recipe: Tasty Roasted chicken and biscuit casserole

    Roasted chicken and biscuit casserole. Oh yes you must use frozen peas instead of canned big difference. Our shortcut chicken and biscuit casserole is super easy to make with cooked chicken, vegetables, and refrigerated biscuits. Separate the biscuits and arrange them over the hot chicken mixture.

    Roasted chicken and biscuit casserole This Chicken and Biscuit Recipe will surely cure whatever ails you…even if that's just a case of cabin fever! There's nothing more comforting than a classic chicken. A rich, savory chicken pot pie with a delectably buttery, drop-biscuit crust that gently lays over the top nestling everything beneath it lovingly in. You can cook Roasted chicken and biscuit casserole using 20 ingredients and 13 steps. Here is how you cook that.

    Ingredients of Roasted chicken and biscuit casserole

    1. You need of Roasted chicken.
    2. You need 1 package of bone-in skin-on chicken thighs 8-10 peices.
    3. Prepare of Roasted chicken spice blend (see my recipe).
    4. Prepare of Veggie mixture.
    5. Prepare 1 cup of celery chopped.
    6. It’s 1 cup of carrots chopped.
    7. Prepare 1 tsp of thyme.
    8. It’s 1/8 tsp of white pepper.
    9. Prepare 1 tsp of granulated garlic.
    10. You need 1 tsp of Montreal seasoning.
    11. It’s 1 tsp of Organic No-Salt seasoning Costco's brand.
    12. Prepare of Sauce.
    13. It’s 1 cup of goats milk.
    14. Prepare 1/4 cup of white rice flour.
    15. Prepare 2 cans of low sodium chicken broth.
    16. Prepare 2 tbsp of cornstarch.
    17. Prepare 1/4 cup of water.
    18. You need 1/2 cup of frozen peas.
    19. Prepare of Drop biscuits.
    20. You need of Your favorite GF or regular drop biscuit recipe.

    Roasted Chicken and Winter Veggie Pot Pie Casserole with Buttery Herbed Drop-Biscuit Crust by Ingrid Beer. You can use up leftover chicken to treat your family with a great Chicken and Biscuit Casserole for supper. This ultra-homey casserole gets the bulk of its substance from tender pieces of shredded chicken breast. Rather than peeling and chopping fresh veggies, your prep time returns far more value in mixing up the biscuit dough, shredding the chicken, and mincing those vibrant fresh herbs to finish.

    Roasted chicken and biscuit casserole instructions

    1. Pre heat oven to 385°.
    2. Cover all sides of each piece of chicken with the spice blend, put in a greased baking dish and bake for an hour and a half covered with foil..
    3. In a large pot sweat the celery and carrots with the remaining dry spices..
    4. When the chicken is done place the thighs into a mixing bowl and let cool. Set the baking dish aside and let stand to let to cool so the fat separates and rises to the top of the juices..
    5. Prepare the biscuit dough..
    6. When all is cooled remove the skin and bones from the chicken and lightly shred. Leave the peices on the larger side, at least twice the size you would do for a shredded bbq sandwich. Also at this point use a spoon to skim the congealed fat out of the baking dish..
    7. Pour the chicken juices from the baking dish into the pot with the celery and carrots. Spread the chicken out in an even layer in the baking dish along with any juices in the bottom of the bowl..
    8. Bring the veggies and juices to a simmer then add the white rice flour..
    9. Slowly stir in the goats milk and chicken broth. Allow to bubble and thicken. If the consistency isn't as thick as you would like make a cornstarch slurry and stir in and allow to simmer until raw taste is gone and the sauce thickens. I had to do this step..
    10. Stir the frozen peas into the sauce..
    11. Pour mix into the baking dish over top the chicken and smooth to an even layer..
    12. Use a scoop to evenly drop the biscuit dough over the top..
    13. Place the baking dish on a baking sheet and bake uncovered for about and hour… this is all based on how your oven cooks. You're looking for a good color on the biscuits, the sauce bubbling and the underside of the biscuits to not be raw..

    This Chicken and Biscuit Casserole is made from scratch with easy whole-grain buttermilk drop biscuits. Today I have the best Chicken and Biscuit Casserole made from scratch to share with you. Just like a chicken pot pie but in a casserole form, this Chicken and Biscuit Casserole is delish! It's super easy to make with a crust of packaged biscuits – a In a medium bowl, stir to mix the soup, sour cream, butter, chicken, cheese and milk. Your family will run to the dinner table when you make this delicious chicken Alfredo casserole topped with Parmesan-crusted biscuits.