Marry This Pioneer Woman Chicken Biscuit Casserole Recipe is a creamy and comforting recipe, which is made with tender chicken and fluffy biscuits. It’s perfect for feeding the whole family, ready in about 1 hour and 30 minutes.
Jump to RecipePioneer Woman Chicken Biscuit Casserole Recipe Ingredients
For the Filling:
- ¼ cup butter
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped baby carrots
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (10 ounce) can peas, drained
- 4 cups diced, cooked chicken meat
For the Biscuits:
- 2 cups buttermilk baking mix (like Bisquick)
- 2 teaspoons dried basil
- ⅔ cup milk
How To Make Pioneer Woman Chicken Biscuit Casserole Recipe
- Preheat Oven and Sauté Vegetables: Preheat your oven to 350°F. In a large Dutch oven or pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots and sauté until they begin to soften, about 7-10 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Create the Creamy Sauce: Sprinkle the flour, sugar, salt, basil, and pepper over the vegetables. Stir constantly for one minute to cook the flour. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook until the sauce has thickened.
- Assemble the Filling: Remove the pot from the heat. Stir in the drained peas and the diced, cooked chicken. Pour the entire mixture into a greased 9×13-inch baking dish.
- Make the Biscuit Topping: In a separate bowl, stir together the buttermilk baking mix and the 2 teaspoons of dried basil. Add the milk and stir until a soft dough forms.
- Top and Bake: Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling.
- Bake the Casserole: Bake for 30–35 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through. Let it rest for a few minutes before serving.
Recipe Tips
- How do I prevent the biscuits from burning? If you notice the biscuit tops are browning too quickly before the casserole is done, you can loosely tent the baking dish with a piece of aluminum foil for the remainder of the baking time.
- What’s the best chicken to use? This recipe is a perfect way to use up leftover cooked chicken or turkey. A store-bought rotisserie chicken is also an excellent time-saver.
- How can I add extra flavor to the biscuits? For cheesy biscuits, stir ½ cup of shredded sharp cheddar cheese into the biscuit dough along with the basil.
- How do I know when the casserole is fully cooked? The filling should be hot and bubbling around the edges, and the biscuits should be golden brown. You can insert a toothpick into the center of a biscuit; it should come out clean.
What To Serve With Chicken Biscuit Casserole
This is a hearty, all-in-one meal, but it also pairs nicely with:
- A simple green salad with a light vinaigrette
- Steamed broccoli or green beans
- Cranberry sauce
How To Store Chicken Biscuit Casserole
Refrigerate: Cover the cooled casserole tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Freeze: Freezing is not ideal as the biscuit topping can become soggy upon thawing. It’s best enjoyed fresh.
Chicken Biscuit Casserole Nutrition Facts
- Calories: 451 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 35g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use canned biscuits instead of making them from a mix?
Yes, you can use a can of refrigerated biscuits. Separate the biscuits and arrange them on top of the filling. You may need to adjust the baking time according to the package directions on the canned biscuits.
Can I add other vegetables to the filling?
Absolutely. Corn, green beans, or sliced mushrooms would all be delicious additions. You can add them in with the onions and carrots to sauté.
Why is my filling runny?
If the filling seems thin, it’s likely because the sauce didn’t have enough time to simmer and thicken after adding the broth. Make sure you let it bubble gently for a few minutes until it noticeably thickens before you add the chicken and peas.
Pioneer Woman Chicken Biscuit Casserole Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes1
hour451
kcalA hearty and comforting casserole that blends tender chicken and creamy vegetables under a blanket of fluffy, golden-brown biscuits.
Ingredients
¼ cup butter
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
2 cloves garlic, minced
½ cup all-purpose flour
2 tsp sugar, 1 tsp salt, 1 tsp dried basil, ½ tsp pepper
4 cups chicken broth
1 (10 oz) can peas, drained
4 cups diced, cooked chicken
Biscuits: 2 cups buttermilk baking mix, 2 tsp dried basil, ⅔ cup milk
Directions
- Preheat oven to 350°F. In a large pot, sauté onion, celery, carrots, and garlic in butter until soft.
- Stir in flour, sugar, and seasonings. Cook for 1 minute.
- Gradually whisk in chicken broth and simmer until the sauce thickens.
- Remove from heat, stir in the peas and cooked chicken. Pour into a 9×13-inch baking dish.
- In a bowl, mix biscuit ingredients until a soft dough forms.
- Drop spoonfuls of biscuit dough over the chicken filling.
- Bake for 30–35 minutes until the filling is bubbly and biscuits are golden.
Notes
- Biscuit Browning: If biscuits brown too fast, cover the dish loosely with foil.
- Easy Chicken: This recipe is perfect for using leftover turkey or a store-bought rotisserie chicken.
- Cheesy Biscuits: For extra flavor, try adding ½ cup of shredded cheddar cheese to the biscuit dough.
- Let it Rest: Allowing the casserole to rest for a few minutes before serving helps the filling set.
