Description
A nostalgic, hearty casserole with tender shredded chicken, sautéed carrots, celery, onions, peas, and mushrooms in a creamy flour-based sauce, topped with golden, fluffy biscuits. Ready in under an hour, this comfort food masterpiece is ideal for busy weeknights or family gatherings, offering a deconstructed twist on a classic dish with minimal effort.
Ingredients
2 cups shredded cooked chicken (rotisserie or leftover)
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/2 cup frozen peas and carrots
1/2 cup sliced mushrooms (optional)
3/4 cup flour
1/2 cup unsalted butter
1 1/2 cups milk or broth
1 teaspoon chicken bouillon
Salt and pepper to taste
1 roll refrigerated biscuit dough
1 egg, beaten (optional for topping sheen)
Instructions
Preheat oven to 375°F (190°C)
Sauté onions, celery, and carrots in melted butter until soft
Stir in flour to form a roux, then gradually add milk/broth and bouillon
Cook until thickened, season with salt and pepper
Add shredded chicken and peas, mix well
Spread mixture into a greased deep-dish baking dish
Cut biscuit dough into halves or thirds and arrange over the filling
Brush with beaten egg for a golden crust
Bake for 30 minutes or until biscuits are golden
Notes
Use vegetable bouillon for a vegetarian option
Replace biscuit dough with mashed potatoes or a pie crust if preferred
Store leftovers in an airtight container for 3-4 days
Halal-compliant by using permissible chicken and checking biscuit dough ingredients
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece from a 9x13-inch pan
- Calories: 320
- Sugar: 1g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg