Chicken Biscuit Casserole Recipe

Chicken biscuit casserole is a delicious meal. Everyone loves this version of chicken pot pie. Serve with a good green salad.

Serving: 6
Preparation: 30min ‘ Cooking: 20min ‘ Ready in : 50min

Ingredients

• 1/4 cup butter
• 1 small onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 2/3 cup frozen peas
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 2/3 cup of 10% or 15% cream
• Salt and pepper to taste
• 3 cups cooked, diced chicken
• 1 roll (340) puff pastry dough, refrigerated (Pillsbury style)
• 1 egg yolk, beaten
• 1 tablespoon water

Steps of preparation

1. Preheat oven to 350°F (175°C).
2. Melt butter in a skillet over medium heat and cook onion, celery and carrots about 15 minutes, until tender, stirring occasionally.
3. Add peas, parsley, thyme and flour; cook, stirring, until vegetables are covered with flour and begin to fry, about 5 minutes. Add and whisk in broth and cream; cook until thickened. Season with salt and pepper and add the cooked chicken pieces.
4. Transfer to a 4-litre baking dish and place the puff pastry cookies on top. Brush the top of the cookie dough with the egg yolk and water mixture.
5. Bake until the tops of the cookies are golden brown, about 20-25 minutes. Let stand 10 minutes before serving.