Comfort Food ~ Chicken & Biscuit Bake

This delicious and aromatic meal
is similar to chicken pot pie ~ it 
features flaky cheddar, bacon &
chive biscuits instead of pie crust.  

Casserole Ingredients:

1/2 teaspoon salt

1/3 teaspoon ground black pepper

1/4 teaspoon ground thyme

1/2 teaspoon rubbed sage leaves

1/4 teaspoon smoked paprika

1/3 cup butter

1/3 cup all purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk or half & half

2 tablespoons butter

1 large yellow onion, diced

8 ounces sliced mushrooms

1/2 teaspoon Frank's Red Hot Sauce (optional)*

1 cup diced carrots**

1 cup frozen peas

2 cups frozen cubed southern hashbrown potatoes (unseasoned)

4 cups cooked shredded chicken breasts

1/3 cup chopped parsley (plus more for garnish)

Biscuit Ingredients:

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold butter, cut into 1/2 inch cubes

3/4 cup shredded sharp cheddar cheese

1/4 cup finely diced cooked bacon

2 tablespoons fresh chopped chives

additional flour

2 tablespoons butter, melted

Method:

In a small bowl, stir together the salt, pepper, thyme, sage and paprika. Set aside.

Assemble all of the measured casserole and biscuit ingredients on the counter so that they are ready as you need them.

Preheat oven to 425*. Use a small amount of additional butter to lightly grease a 9x13 inch baking dish.

In a large saucepan, over medium heat, melt 1/3 cup butter. Add the 1/3 cup flour to the melted butter, while whisking constantly to blend, for one minute. Gradually add the broth and half & half. Whisk constantly for about 6 to 7 minutes or until the mixture thickens and is bubbly. Remove from the heat.

Stir in the spices and if desired, add the hot sauce.

Melt the 2 tablespoons of butter in a large Dutch oven over medium high heat. Add the onions and mushrooms and saute for ten minutes, or until they are tender.

Stir in the mixture from the saucepan, chicken, potatoes, carrots, peas and 1/3 cup parsley. Spoon the entire mixture evenly into the prepared 9x13 dish. Bake for 15 minutes.

Sift the flour, baking powder, salt and baking soda into a large bowl. Use a pastry blender or two knives to cut the cold butter into the sifted ingredients. Use your fingers to finish blending in the butter, until the mixture is crumbly and resembles small peas. 

Add the cheese, bacon, chives and cream to the flour mixture. Mix with a large fork just until the ingredients are all mixed together. Use some additional flour to lightly dust your work surface.

Turn the dough out onto the flour dusted surface. Lightly knead the dough 4 times. Pat or roll the dough into a 3/4 inch thick rectangle. Use a sharp non-serrated knife to cut the dough into 12 squares.

Carefully, remove the baking pan from the oven. Arrange the biscuits on top of the casserole and return the casserole to the oven. Continue baking for 25 miutes or until the biscuits are golden brown. Immediately brush the tops of the biscuits with the melted butter.

If desired, garnish each portion with additional chopped parsley. Makes 6 to 12 servings.

*Frank's Red Hot sauce just added flavor and did not make the dish spicy at all. 😀

**My family likes a slight crunch to the carrots. If you prefer the carrots to be completely cooked, steam, cook in water or microwave in a bowl of water to slightly cook before adding to the casserole.

Notes: While baking, this casserole filled the home with a delicious aroma! The ultimate comfort food. ❤