Description
Kentucky classic chicken biscuit casserole delivers comfort with creamy sauce and tender chicken nestled beneath flaky buttermilk biscuits. Southern hospitality shines through this hearty one-pan meal that satisfies hunger and warms souls.
Ingredients
Scale
- 4 cups (960 ml) cubed cooked chicken
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) low-sodium chicken broth
- ⅔ cup (160 ml) low-sodium chicken broth
- 1 cup (240 ml) chopped yellow onion
- 1 cup (240 ml) peeled and chopped carrot
- 1 cup (240 ml) chopped celery
- 1 cup (240 ml) frozen peas
- 5 tbsps (75 ml) unsalted butter, divided
- 3 tbsps (45 ml) unsalted butter, chilled and diced
- 1 cup (240 ml) all-purpose flour
- ⅓ cup (80 ml) all-purpose flour
- 3 large cloves garlic, minced
- ¼ cup (60 ml) grated Parmesan cheese
- ⅓ cup (80 ml) milk
- 2 tbsps (30 ml) chopped fresh dill
- 1 tsp minced fresh dill
- 1 tbsp dry mustard
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 2 tsps baking powder
- 1 tsp kosher salt, or more to taste
- ¼ tsp freshly ground black pepper
- ¼ tsp kosher salt
- Zest of 1 lemon
- 2 tbsps freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
- Vegetable Sauté: Melt butter in a skillet over medium heat. Sauté onions, carrots, and celery until softened, then add garlic and cook until vegetables are tender and aromatic.
- Sauce Creation: Nudge vegetables to one side and create a roux with remaining butter and flour. Gradually whisk in chicken broth and milk until the sauce thickens. Season with mustard, salt, pepper, and Parmesan, adjusting to taste.
- Flavor Infusion: Stir in fresh dill, lemon zest, and lemon juice. Fold in cooked chicken and green peas, ensuring even distribution. Transfer the mixture to a 9×9 inch baking dish, spreading evenly.
- Biscuit Preparation: Combine flour, sugar, baking powder, salt, lemon zest, and dill in a mixing bowl. Cut in chilled butter until the mixture resembles coarse crumbs. Gently mix in milk until the dough just comes together, avoiding overmixing.
- Baking Finale: Preheat oven to 375°F. Drop biscuit dough in rounded spoonfuls over the chicken filling. Bake uncovered for 35 minutes until the filling bubbles and biscuits turn golden brown. Rest briefly before serving to allow flavors to meld.
Notes
- Prep Like a Pro: Dice vegetables uniformly for even cooking and consistent texture throughout the casserole.
- Roux Mastery: Whisk continuously while adding broth and milk to prevent lumps and ensure a smooth, creamy sauce.
- Biscuit Technique: Handle dough minimally to keep biscuits tender; overmixing leads to tough, dense toppings.
- Temperature Precision: Let casserole rest 10 minutes after baking to allow filling to set and flavors to intensify.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dinner
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg