How to make a delicious chicken & biscuits casserole (video)

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Despite that spring is almost here, the temperatures still ask for those warm and rich winter-like recipes as this delicious chicken and biscuits casserole. Packed with veggies and juicy roasted chicken, the gravy-like soup comes covered with homemade biscuits, making for a casserole that is just perfect for the early Spring gloomy days. 
The following recipe is easy to make and just requires 20 mins of prep. In no time, you will be reminded of home all over again.
Cooktop Cove
Chicken and biscuit casserole
20 minutes
4 hours
4 hours 20 minutes
2 pounds chicken leg and thigh, bone in skin on
1 onion large dice
8 cloves garlic peeled and smashed
4 carrots (2 peeled cut in half) (2 peeled small diced)
4 sticks celery (2 cut in half) (2 small diced)
1 bunch fresh thyme
1 sprig fresh rosemary
2 quarts water
⅓ cup flour
⅓ stick butter
½ cup cream
1½ tablespoons salt
pepper to taste
2 cup bread flour (can use AP for substitute)
1½ tablespoon baking powder
½ teaspoon salt
¼ cup cold butter cut into small cubes
1½ cups cream
1 cup sharp cheddar cheese
3 tablespoon fresh parsley chopped
In a pot, add in chicken, onion, garlic, carrots (cut in half), celery (cut in half), thyme, rosemary, water and ½ tablespoon salt. Bring to a boil then allow to simmer for 1 hour.
Remove chicken from pot and shred meat. Set aside and discard bones and skin. Strain broth through a fine mesh and discard vegetables and herbs then skim oil. Return broth to pot, and add in diced carrot and celery. Cook for 20 minutes on medium heat or until veggies are tender.
In a separate pot, make a roux by melting butter on medium low heat and adding in flour. Mix flour well into the butter and continuously stir for 4 minutes. Be sure to keep it moving so it doesn't burn.
Add roux into broth with vegetables. Be sure to fully incorporate into liquid and dissolve clumps, if any. With the heat still on medium high, add in cream and shredded chicken. Allow to simmer for another 20 minutes on medium heat as the broth begins to thicken.
Pour soup into large baking dish.
In a bowl mix flour, baking powder, and salt. Work in butter with your fingers until fully incorporated and flour is somewhat crumby.
Add in cream, cheese, and parsley. Mix well until cream pulls everything together to form a sticky dough. Don't over mix.
Using your hands, shape pieces of dough about the size of a lemon. Gently place on top of soup, spacing them about 1½ inch apart.
Bake in oven at 400°F for 30-45 minutes.
Serve and be happy. Be very happy.
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