Chicken Casserole With Garlic Cheddar Biscuit Crust

I ❤ Chicken Or Turkey Pot Pie!  Add cheddar biscuits to the top and I am in heaven! Chicken Casserole with Biscuits are a creamy cozy comfort food with a garlic cheddar biscuit crust.

The filling can easily be made ahead of time and topped with the biscuits right before baking. 

Hello deliciousness! Come to Mama.

When I was little Granny would regularly make Chicken Pot Pies in the cute little ramekins. It was always a favorite. But this is a little bit easier to make than individual Chicken Pot Pies.

Here's the easy to follow recipe and handy dandy printable below.

Melt 1 tablespoon Butter and add 2 tablespoons Olive Oil to a large skillet.  Sauté 1 whole Diced Medium Onion until it starts to caramelize. 

If using raw chicken you will add 2 whole Diced Chicken Breast now and brown on all sides. 

If using cooked chicken or turkey skip this step.

Add:

• 3 cloves Chopped Garlic
• 4 stalks Diced Celery
• 5 whole Diced Carrots.

 If using cooked chicken or turkey you will add this now. Mix to combine.

Add:

• 1 teaspoon Rosemary 
• 1 teaspoon Sage
• 1 teaspoon Thyme

Stir until incorporated.

Add 2/3 cup All-Purpose Flour

Stir for 1 minute until flour is coating the veggies and meat.

While stirring pour 3 cups Chicken Stock into flour mixture until smooth and add 1 1/2 cups Peas. 

Cook until mixture thickens about 3-5 minutes. Remove from heat.

Meanwhile combine:

• 1 3/4 cup All-Purpose Flour
• 1 tablespoon plus 2 teaspoons Baking Powder
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 1 teaspoon Sugar 

Cut 4 tablespoons Cold Butter and 3 tablespoon Shortening into flour mixture until it resembles peas.

Add 1 1/2 cups Cheddar Cheese and 2 tablespoons Parsley. Stir until combined.

Stir 3/4 cup Milk into flour mixture just until combined.

Biscuit dough will look like this.

Add filling to a 9"x13" pan.

Top filling by dropping 12 equally sized biscuits on top. 

Place into a 400 degree oven for 25 minutes or until filling is hot and bubbly and biscuits are cooked through.

Combine Garlic Butter ingredients:

• 3 tablespoons Melted Butter
• 1/4 teaspoon Garlic Powder
• 1 tablespoon Parsley

Set aside.

When casserole is done remove from oven and brush garlic butter over the biscuits.

Allow Chicken Casserole to cool for 5-10 minutes and enjoy! 

You might also like these other favorite easy recipes to use up leftover Turkey or Ham:

• Enchiladas with Red Sauce
• Chicken Pot Pie
• Cheesy Ham and Broccoli Pot Pie
• Chicken Noodle Skillet
• Chicken Cordon Bleu Skillet

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American

Yield: 8

Author: Serena Bakes Simply From Scratch

Chicken Casserole with Garlic Cheddar Biscuits

Chicken Casserole with Garlic Cheddar Biscuit Crust is the perfect use for leftover Turkey or Chicken. A favorite easy casserole recipe the family will love from Serena Bakes Simply From Scratch.

5 out of 5 based on 3 user ratings

prep time: 25 Mcook time: 25 Mtotal time: 50 M

ingredients:

Chicken Pot Pie Filling

• 1 tablespoon Butter
• 2 tablespoons Extra Virgin Olive Oil
• 1 whole Onion, Medium Sized Diced Fine
• 2 whole Chicken Breast, Diced Or 3 cups Cooked Chicken Or Turkey
• 3 cloves Garlic, Minced
• 4 stalks Celery, Diced
• 5 whole Carrots, Diced
• 1 teaspoon Rosemary, Dried
• 1 teaspoon Thyme
• 1 teaspoon Sage
• 2/3 cup All-Purpose Flour
• 3 cups Chicken Stock
• 1 1/2 cups Peas

Cheddar Garlic Biscuits

• 1 3/4 cup All-Purpose Flour
• 1 tablespoon plus 2 teaspoons Baking Powder
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 3 tablespoons Shortening
• 4 tablespoons Butter, Cut Into Tablespoon Pieces
• 2 tablespoons Parsley, Chopped
• 1 1/2 cups Cheddar Cheese
• 3/4 cup Milk

Garlic Butter

• 3 tablespoon Butter, Melted
• 1/4 teaspoons Garlic Powder
• 1 tablespoon Parsley

instructions:

How to cook Chicken Casserole with Garlic Cheddar Biscuits

1. Preheat oven to 400 degrees.

Chicken Pot Pie Filling

1. In a large pan melt butter over medium high heat and add olive oil and onions. Sauté until onions are caramelized.
2. Add chicken and brown on both sides. If using cooked chicken or turkey add it now and skip browning.
3. Add garlic, celery, carrots, rosemary, thyme, and sage. Mix to combine.
4. Add flour and stir to coat chicken and vegetables about 1 minutes.
5. Slowly stir in chicken stock to prevent lumps from forming.
6. Add peas and cook until mixture thickens.
7. Place mixture into a 9"x13" pan.

Cheddar Garlic Biscuits

1. Combine flour, baking powder, sugar, salt and garlic powder. Mix until combine.
2. Using a pastry cutter or fork cut in butter and shortening to the flour mixture until butter resembles peas.
3. Stir in cheese and parsley until well combined.
4. Stir in milk until barely combined being careful not to over mix.
5. Drop 12 equal sized biscuits over filling.
6. Bake for 25 minutes or until mixture is hot and bubbly and biscuits are cooked through.

Garlic Butter

1. Combine all ingredients and brush over the top of cooked biscuits directly out of the oven.
2. Allow to cool for 10 minutes before serving.

Calories
631.64

Fat (grams)
48.35

Sat. Fat (grams)
24.44

Carbs (grams)
26.83

Fiber (grams)
2.12

Net carbs
24.71

Sugar (grams)
4.15

Protein (grams)
22.90

Sodium (milligrams)
732.10

Cholesterol (grams)
140.54

Calories are estimated.

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© 2012 Serena Bakes Simply From Scratch

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