Description
This comforting Chicken and Biscuits casserole combines tender sautéed chicken and vegetables in a creamy thyme-infused sauce, all topped with golden baked biscuits. Perfect for a hearty family meal, this dish is made in one oven-safe skillet, allowing for easy preparation and cleanup. The flaky biscuits bake right atop the savory filling, creating a satisfying mix of textures and flavors.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium-large onion, finely chopped (about 1 heaping cup)
- 2 sticks celery, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 pound boneless chicken breast or chicken thighs, cut into bite-sized pieces
- Salt & pepper, to taste
- 1/2 cup flour
- 1/2 cup white wine (or more chicken broth)
- 2 cups chicken broth
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon dried thyme
- 1.5 cups frozen mixed vegetables (carrots and peas recommended)
Topping
- 1 can refrigerated biscuits or 1 batch homemade biscuits, cut into bite-sized pieces
- Melted butter (optional, for brushing)
- Chopped parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Sauté vegetables: In a 3.5-quart oven-safe skillet, heat the butter and oil over medium heat. Add the chopped onion and celery, cooking gently for 6-8 minutes until softened but not browned. Stir in the minced garlic and cook an additional minute to release its aroma.
- Add chicken: Add the diced chicken pieces to the skillet. Season lightly with salt and pepper and cook for 1-2 minutes, just until the chicken’s exterior loses its raw appearance. The chicken does not need to cook through at this point.
- Add flour and deglaze: Lower heat to medium-low. Sprinkle the flour evenly over the chicken and vegetables, stirring until fully incorporated and no dry flour remains. Pour in the white wine (or substitute with 1/2 cup chicken broth) and stir continuously until the mixture thickens slightly.
- Make sauce: Gradually add the chicken broth while stirring to prevent lumps. Stir in the half-and-half (or whole milk), dried thyme, and frozen mixed vegetables. Simmer gently over medium heat for 4-5 minutes until the sauce thickens and the vegetables are heated through. Taste and adjust salt and pepper as needed. Remove from heat and allow the filling to cool slightly; this helps the biscuits bake with better texture.
- Prep biscuits: Preheat the oven to 400°F (205°C). Prepare biscuit topping by either cutting canned biscuits into bite-sized pieces or shaping homemade biscuit dough similarly.
- Assemble: Evenly distribute the biscuit pieces over the slightly cooled filling in a single layer, leaving small gaps between pieces to allow steam to escape during baking.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling. Remove from the oven and optionally brush the biscuit tops with melted butter. Let sit on the counter for 5-10 minutes before serving, allowing the gravy to thicken and flavors to meld.
Notes
- For a non-alcoholic option, replace the white wine with additional chicken broth.
- Cooling the filling prior to adding biscuit topping improves biscuit flakiness and prevents sogginess.
- Use refrigerated biscuits for convenience or make your own homemade biscuits for a more artisanal touch.
- Leaving gaps between biscuit pieces during assembly allows steam to escape and ensures they bake evenly.
- Resting the dish after baking enhances the thickness of the sauce and improves serving texture.
