With the arrival of spring just around the corner, the lingering chill in the air beckons for comforting winter-like recipes, and there's no better option than this delightful Chicken and Biscuits Casserole. Brimming with tender roasted chicken and an array of fresh veggies, this gravy-like soup is lovingly blanketed with homemade biscuits, creating a casserole that perfectly complements those early spring gloomy days.
This recipe not only warms the soul but also proves incredibly easy to prepare, requiring only 20 minutes of prep time. In a flash, you'll be transported back to the familiar comforts of home, cherishing every spoonful of this hearty casserole.
Chicken and Biscuit Casserole
IngredientsSoup:
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
Biscuits
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
DirectionsSoup:
1. 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.
2. 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.
3. 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.
4. 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.
5. Pour soup into large baking dish.
Biscuits:
1. In a bowl mix flour, baking powder, and salt. Work in butter with your fingers until fully incorporated and flour is somewhat crumby.
2. Add in cream, cheese, and parsley. Mix well until cream pulls everything together to form a sticky dough. Don't over mix.
3. 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.
4. Bake in oven at 400°F for 30-45 minutes.
5. Serve and be happy. Be very happy.
