This recipe isn't trying to be anything but delicious, comforting, and full of the homey flavors we love. And for those reasons alone, it's a favorite. There's the crown of herb-flecked biscuits, and underneath a rich mixture of shredded chicken, tender vegetables, and creamy gravy. It's all balanced by a generous dose of fresh herbs that add a pop of bright color and flavor to this classic comfort food dish.
Start with Shredded Chicken, Cooked How You Like
This ultra-homey casserole gets the bulk of its substance from tender pieces of shredded chicken breast. It can be prepared right before assembling the casserole or a day ahead of time, and how you prepare the shredded chicken is up to you. Perhaps that means poaching a few chicken breasts on the stovetop (don't forget to boost the flavor of the cooking liquid), or relying on your slow cooker for a more hands-off approach.
Make the Shredded Chicken
Lean on a Freezer Shortcut
To make this recipe more weeknight-friendly, use bagged mixed veggies from the freezer aisle. Corn, peas, and carrots are a classic favorite, but almost any mixture will work just fine. 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.
Chicken and Biscuit Casserole
For the biscuits:
1 1/2 cups all-purpose flour
1/4 cup coarsely chopped fresh parsley leaves
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plus 3 tablespoons cold heavy cream
For the casserole:
4 tablespoons unsalted butter, plus more for coating the baking dish
1/4 cup all-purpose flour
1 1/2 cups whole or 2% milk
1 1/2 cups low-sodium chicken broth
3 cups cooked, shredded chicken (about 1 1/2 pounds boneless chicken breast)
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons finely chopped fresh chives
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 425°F. Coat a 2-quart baking dish with butter; set aside.
Make the biscuits: Whisk the flour, parsley, baking soda, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the casserole.
Make the casserole: Melt the butter in a Dutch oven or large pot over medium heat. Add the flour and whisk until completely combined. The mixture will look like wet sand. Cook until the mixture begins to dry out and turn golden-brown, about 4 minutes.
Gradually whisk in a little bit of the milk until smooth, then whisk in the remainder. Whisk in the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
Remove from the heat and stir in the chicken, vegetables, parsley, chives, salt, and pepper. Transfer to the prepared baking dish and spread into an even layer.
Scoop out about 2 tablespoons of biscuit dough, use your hands to shape it into a 1/2-inch-thick patty, and place on top of the casserole. Repeat with the remainder of the dough, spacing the biscuits about 1/2 inch apart.
Bake until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.
- Make ahead: The chicken can be cooked 1 day ahead and stored in a covered container in the refrigerator until ready to use.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.