Creamy Chicken Biscuit Topping (Print View)

Tender chicken and veggies in creamy sauce baked under a golden biscuit crust for a comforting dish.

# Components:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# Method:

01 - Set oven temperature to 400°F and allow it to reach full heat before baking.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute.
03 - Sprinkle flour evenly over the sautéed vegetables. Cook while stirring constantly for 1 to 2 minutes until flour is completely absorbed and no raw flour remains visible.
04 - Gradually whisk in chicken broth and milk, stirring continuously to prevent lumps. Bring mixture to a gentle simmer and cook for 3 to 4 minutes until sauce reaches desired thickness.
05 - Stir in cooked chicken, frozen peas, thyme, salt, and black pepper. Remove skillet from heat and set aside.
06 - Pour the prepared filling into a 9 by 13 inch baking dish or large pie dish, spreading evenly.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold cubed butter and cut in using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
08 - Add cold buttermilk and gently stir until just combined. Avoid overmixing to maintain a tender crumb structure.
09 - Drop spoonfuls of biscuit dough evenly over the filling. Brush tops with beaten egg if desired for a golden, glossy appearance.
10 - Bake for 25 to 30 minutes until biscuit topping is golden brown and filling is visibly bubbling around the edges.
11 - Remove from oven and allow to rest for 5 to 10 minutes to allow filling to set slightly before portioning.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that tastes like someone spent all day in the kitchen, when really you'll be done in just over an hour.
  • The creamy filling and buttery biscuit topping make it impossible to have just one spoonful, and it reheats beautifully for lunch the next day.
02 -
  • Don't skip the resting time after baking, even though it's tempting to dig in immediately, because the filling will hold together on the plate instead of pooling underneath.
  • Keep your butter cold when making the biscuit topping, and your hands moving quickly, because warm butter makes dense, flat biscuits instead of tall and tender ones.
03 -
  • If your sauce is too thick, whisk in extra broth a tablespoon at a time until you reach the right consistency, and if it's too thin, let it simmer uncovered for a few extra minutes.
  • The key to fluffy biscuits is resisting the urge to overwork the dough, so mix just until you see no dry flour and then stop yourself, trusting that the biscuits know what they're doing.
Return