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Easy Chicken and Cheddar Biscuit Casserole

Chicken and cheddar biscuit casserole pairs a creamy chicken-and-vegetable filling with golden cheddar biscuits baked right on top. The biscuits bake until the filling bubbles and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 yellow onion medium, finely chopped
  • 2 carrots medium, diced small
  • 2 tbsp unsalted butter for the filling
  • 0.25 cup all-purpose flour for the filling
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk for the filling
  • 1 tsp kosher salt for the filling
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 3 cups chicken cooked, shredded
  • 1 cup peas frozen
For the biscuit topping
  • 4 tbsp unsalted butter cold, for the biscuits
  • 1.25 cups all-purpose flour for the biscuits
  • 0.75 cup whole milk for the biscuits
  • 0.5 tsp kosher salt for the biscuits
  • 2 tsp baking powder
  • 1 cup cheddar cheese shredded, sharp

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Preheat the oven to 400°F.
  2. Melt 2 tablespoons butter in a 4-quart saucepan over medium heat.
  3. Add the onion and carrots and cook for 6 to 8 minutes, stirring occasionally, until softened.
  4. Stir in 1/4 cup flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth and 1 cup milk, then cook for 3 to 5 minutes, whisking often, until the sauce thickens and bubbles.
  6. Stir in 1 teaspoon salt, the pepper, thyme, chicken, and peas.
  7. Transfer the filling to a 9x13-inch baking dish.
Make the biscuit topping and bake
  1. In a medium bowl, whisk together the remaining 1 1/4 cups flour, baking powder, and 1/2 teaspoon salt.
  2. Cut in the remaining 4 tablespoons cold butter until the pieces are about pea-sized.
  3. Stir in the cheddar.
  4. Add the remaining 3/4 cup milk and mix with a fork just until a shaggy dough forms.
  5. Drop the dough in 8 mounds over the filling.
  6. Bake for 25 to 30 minutes, until the biscuits are golden, the filling bubbles, and the center of the casserole reaches 165°F.
  7. Let the casserole rest for 10 minutes before serving.

Notes

Avoid overmixing the biscuit dough so the topping stays tender. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free variation, use a 1:1 gluten-free flour blend in both the filling and biscuits.