Chicken And Biscuit Casserole
Crimp the edges of the top and.
Recipe Summary Chicken And Biscuit Casserole
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Ingredients | Leftover Chicken Pot Pie Filling¼ cup butter2 cloves garlic, minced½ cup chopped onion½ cup chopped celery½ cup chopped baby carrots½ cup all-purpose flour2 teaspoons white sugar1 teaspoon salt1 teaspoon dried basil½ teaspoon ground black pepper4 cups chicken broth1 (10 ounce) can peas, drained4 cups diced, cooked chicken meat2 cups buttermilk baking mix2 teaspoons dried basil⅔ cup milkDirectionsPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.Info | Leftover Chicken Pot Pie Fillingprep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
TAG : Chicken And Biscuit CasseroleMain Dish Recipes, Dumpling Recipes,
