Chicken and Biscuit Casserole

1. 1
   prep

   Prep the ingredients and preheat the oven.

   1.Preheat the oven to 425°F (220°C).

   2.Cut chicken breast into bite-sized cubes. Pat dry with paper towels.

   3.Peel and dice the carrots. Dice the celery and finely chop the onion. Mince the garlic.
2. 2
   saute · ~4 min

   Sear the chicken.

   Heat a large skillet over medium-high heat. Season the chicken cubes with a pinch of salt and pepper. Sear for 3-4 minutes until lightly browned on the outside but not fully cooked through. The chicken will finish cooking in the oven. Transfer to a plate.

   TIPAvoid overcrowding the pan — work in batches if needed to get a good sear.
3. 3
   saute · ~7 min

   Sauté the vegetables.

   1.Melt 3 tablespoons butter in the same skillet over medium heat.

   2.Add the chopped onion, carrot, and celery. Cook until softened, stirring occasionally (5-6 minutes).

   3.Add the minced garlic and dried thyme. Sauté until fragrant (30 seconds).
4. 4
   mix · ~8 min

   Build the creamy sauce.

   1.Sprinkle 1/4 cup of all-purpose flour over the softened vegetables. Stir continuously and cook for 1 minute to remove the raw flour taste.

   2.Gradually pour in the milk and water while whisking constantly to prevent lumps.

   3.Bring the mixture to a gentle simmer and cook until thickened enough to coat the back of a spoon (3-4 minutes).

   4.Stir in 0.25 teaspoon of salt and a pinch of black pepper.

   TIPWhisking continuously while adding the liquid is the secret to a smooth, lump-free sauce.
5. 5
   assemble · ~2 min

   Assemble the casserole base.

   1.Remove the skillet from the heat. Fold the seared chicken and thawed peas into the creamy vegetable mixture.

   2.Pour the filling into a 9x13 inch baking dish, spreading it into an even layer.
6. 6
   mix · ~5 min

   Make the drop biscuit topping.

   1.In a mixing bowl, whisk together 1.5 cups all-purpose flour, baking powder, and a pinch of salt.

   2.Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

   3.Pour in the cold buttermilk. Stir gently with a fork just until the dough comes together into a sticky mass. Do not overmix.

   TIPKeep the butter and buttermilk as cold as possible. The steam from the melting butter in a hot oven is what makes the biscuits fluffy.
7. 7
   assemble · ~1 min

   Top the casserole with biscuit dough.

   Using two spoons or a cookie scoop, drop 8 equal portions of the biscuit dough over the surface of the hot chicken filling, spacing them slightly apart. The biscuits will expand as they bake.

8. 8
   bake · ~25 min

   Bake until golden and bubbly.

   Place the casserole dish on the center rack of the preheated oven. Bake for 20-25 minutes, or until the filling is bubbling at the edges and the biscuit tops are puffed and deeply golden brown.

   TIPIf the biscuits brown too quickly before the filling bubbles, tent the dish loosely with aluminum foil.
9. 9
   rest · ~10 min

   Rest before serving.

   Remove the casserole from the oven and let it sit at room temperature for 5-10 minutes to set up.

   TIPResting prevents the filling from being too runny when you scoop the first serving.
10. 10
    garnish

    Garnish with fresh parsley and serve hot.

    Sprinkle the chopped parsley over the top and scoop generous portions onto plates.

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