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A heartwarming Southern classic featuring tender chicken and veggies in a creamy sauce, all baked under a blanket of fluffy, golden-brown biscuits. Pure comfort food ready in under an hour.
For 6 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Sprinkle the flour over the onions. Stir constantly for 1 minute to cook out the raw flour taste, forming a paste (roux).
Gradually whisk in the chicken broth, followed by the milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently. Cook for 5-6 minutes until the sauce has thickened enough to coat the back of a spoon.
Remove the skillet from the heat. Stir in the shredded chicken, thawed mixed vegetables, salt, pepper, and dried thyme. Mix until all ingredients are evenly coated in the creamy sauce.
Pour the chicken mixture into the prepared baking dish and spread it into an even layer.
Open the can of biscuits and arrange them in a single layer over the filling. Leave a little space between each biscuit to allow for expansion.
Bake for 20-25 minutes, or until the filling is hot and bubbly and the biscuits are cooked through and golden brown on top.
A heartwarming Southern classic featuring tender chicken and veggies in a creamy sauce, all baked under a blanket of fluffy, golden-brown biscuits. Pure comfort food ready in under an hour.
This southern recipe takes 50 minutes to prepare and yields 6 servings. At 359.06 calories per serving with 24.1g of protein, it's a beginner-friendly recipe perfect for dinner or supper.
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Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly.
Replace the chicken with 3 cups of mixed mushrooms (like cremini and shiitake) and use vegetable broth instead of chicken broth.
Add 1/4 teaspoon of cayenne pepper or a finely diced jalapeño along with the onion for a kick of heat.
Instead of canned biscuits, top the casserole with your favorite drop biscuit recipe for a more from-scratch feel.
Swap the mixed vegetables for other options like broccoli florets, pearl onions, or sliced mushrooms.
The chicken in this casserole provides high-quality protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
The mixed vegetables, including carrots, peas, and green beans, contribute essential vitamins like Vitamin A and Vitamin K, as well as dietary fiber which supports digestive health.
A single serving of this casserole contains approximately 515-550 calories, depending on the specific brands of ingredients used, particularly the biscuits and chicken.
This dish is classic comfort food, meaning it's rich and satisfying rather than being a low-calorie health food. It provides protein from chicken and vitamins from vegetables, but the creamy sauce and biscuits make it higher in calories, fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can prepare the chicken filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. When ready to bake, pour the cold filling into the baking dish, top with fresh biscuits, and bake. You may need to add 5-10 minutes to the baking time.
It's best to freeze the filling separately from the biscuits. Let the filling cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight, then assemble with fresh biscuits and bake as directed.
You can use a homemade drop biscuit recipe, a packaged biscuit mix (like Bisquick), or even top it with puff pastry or a pie crust for a pot pie variation.
If the sauce seems thin before baking, let it simmer on the stove for a few more minutes to reduce and thicken. If you notice it's thin after baking, it will continue to set and thicken as it rests for 5-10 minutes before serving.
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