I love a comfort casserole on a cool winters night. This casserole resembles a chicken pot pie on the bottom with delicious cheesy buttermilk biscuits on top. Oh yeah. Your family will love this.
1 stick of butter
1 sweet onion, chopped
6 carrots sliced in 1/4” slices, my carrots were small so if you have big carrots, use 3
3 stalks of celery chopped
Salt snd pepper to taste
1/2 cup flour (all purpose or gluten free)
1 32 ounce box of chicken broth (I used low sodium)
1/4 cup heavy cream
1 cup frozen peas
4 cups cooked chicken from a rotisserie chicken, shredded or cut into bite size pieces
3 scallions sliced, white and green parts
Preheat oven to 375degrees. Butter or spray a deep 9 x 9 pan.
Melt butter in a large pan with high sides over medium heat. Add onion, carrots and celery. Season with salt and pepper. Cook about 8 minutes until vegetables are cooked. Add flour and and make a roux. Cook two minutes. Add chicken broth and heavy cream. Bring to a boil and simmer on stove over low heat. Stir in peas, chicken and green onions. Pour mixture into your prepared casserole dish.
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 Tablespoons very cold (or frozen) butter, I like to grate the butter on a box grater
1 1/2 cups buttermilk
2 Tablespoons melted butter
Parmesan cheese to top buttered biscuits
Whisk dry ingredients in a bowl. Add grated butter and mix with hands until the flour mixture looks like small crumbs. Stir in buttermilk and combine.
Drop biscuits on top of chicken mixture, covering the top of the casserole dish. Brush biscuits with melted butter and sprinkle with Parmesan cheese. Bake 30 minutes or until biscuits are golden and chicken filling is bubbling. Enjoy!