Hamdi Saidani Pioneer Woman Chicken Biscuit Casserole is made with cooked chicken, onions, carrots, celery, garlic, flour, chicken broth, milk, mustards, Parmesan cheese, dill, lemon, and peas. This easy Chicken and Biscuits Casserole recipe creates a delicious dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Pioneer Woman Chicken Biscuit Casserole Ingredients
Ingredients For the Chicken Casserole Filling:
- 5 tbsp unsalted butter, divided
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrot
- 1 cup chopped celery
- 3 large cloves garlic, minced
- 1/3 cup all-purpose flour
- 2/3 cup low-sodium chicken broth
- 2 cups whole milk
- 1 tsp dry mustard
- 1 tsp Dijon mustard
- 1 tsp kosher salt, or more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh dill
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 4 cups cubed cooked chicken
- 1 cup frozen peas
Ingredients For the Biscuits:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- Zest of 1 lemon
- 1 tsp minced fresh dill
- 1/3 cup milk
- 3 tbsp unsalted butter, chilled and diced
How To Make Pioneer Woman Chicken Biscuit Casserole
- Prepare the Filling: Heat a large skillet with tall sides (about 12 inches in diameter) over medium heat. Add 3 tablespoons of butter. Once melted, add the onions, carrots, and celery. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for another 4-5 minutes, until the vegetables are softened.
- Make the Sauce: Push the vegetables to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty side. When melted, sprinkle the flour over the butter and whisk continuously to form a smooth paste (roux). Gradually pour in the chicken broth and then the milk, whisking constantly until the sauce is smooth and thickened (about 8-10 minutes). Stir in mustard, salt, pepper, and Parmesan. Taste and adjust seasoning if necessary.
- Combine the Ingredients: Stir in the dill, lemon zest, and lemon juice. Add the cooked chicken and peas, folding to incorporate. Transfer the mixture to a 9×9 inch baking dish and spread evenly.
- Prepare the Biscuits: Preheat the oven to 375°F. In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest, and dill. Cut the chilled butter into the flour mixture using a pastry blender or forks until crumbly. Drizzle milk over the mixture and stir just until the dough comes together; do not overmix.
- Bake the Casserole: Drop biscuit dough by rounded tablespoonfuls onto the chicken filling. Bake uncovered for about 35 minutes, until the filling is bubbling and the biscuits are golden brown. Allow the casserole to rest for a few minutes before serving.
Recipe Tips
- Cold Butter: Use butter that is cold for the biscuits. This makes the biscuits flaky because the cold butter makes little air pockets when it cooks.
- Cut Vegetables the Same Size: Make sure all the pieces of onions, carrots, and celery are the same size. This helps them cook the same way and makes your bites even.
- Cook the Roux Well: Cook the flour and butter mix until it looks a little brown and smells nice. This makes your casserole taste better and gets rid of the raw flour taste.
- Check the Taste: Try the casserole mix after you add the spices. You can add more lemon juice, salt, or pepper if you like.
- Space Out the Biscuits: Put the biscuit dough on the casserole but leave space between them. This gives them room to grow and cook right, making the top look good and taste good.
What To Serve With Chicken Biscuit Casserole
Chicken and Biscuits Casserole pairs well with buttered corn, sautéed spinach, apple slaw, and dinner rolls. It also can be served alongside sweet potato fries, grilled asparagus, sautéed mushrooms, and a beetroot salad for a delicious family dinner.
How To Store Chicken Biscuit Casserole
- In the Fridge: Let the casserole cool completely. Then cover the dish with plastic or put it in a sealed container. Keep it in the fridge for up to 3-4 days.
- In the Freezer: To keep it longer, wrap the casserole well with foil, then put it in a freezer bag or a freezer box. It can stay frozen for up to 2 months. Thaw it in the fridge overnight before you heat it again.
How To Reheat Leftover Chicken Biscuit Casserole
- Oven Method: Heat your oven to 350°F (175°C). Put the casserole in a baking dish and cover it with foil. Warm it for 15-20 minutes or until it’s hot inside.
- Microwave Method: Place some casserole in a dish that can go in the microwave. Cover it loosely with plastic and heat it on high for 2-3 minutes. Stir it in the middle so it heats up evenly.
- Air Fryer Method: Set the air fryer to 350°F (175°C). Put the casserole in a dish that fits in the air fryer. Heat it for 5-10 minutes. Check it now and then to make sure it doesn’t get too dry.
Pioneer Woman Chicken Biscuit Casserole Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 400
- Total Fat: 18 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 112 mg
- Sodium: 594 mg
- Carbohydrates: 27 g
- Dietary Fiber: 3 g
- Sugar: 9 g
- Protein: 29 g
FAQs
Can I Use Store-bought Rotisserie Chicken For This Recipe?
Yes, using rotisserie chicken is a great time-saver and adds extra flavor to the casserole. Just make sure to remove the skin and bones, and cube the meat to the size needed for the recipe.
What Can I Substitute For Whole Milk In The Casserole?
If you prefer, you can substitute whole milk with a lower-fat milk, cream, or a non-dairy option like almond or soy milk.
Is It Possible To Make The Casserole Filling Ahead Of Time?
Yes, you can make the part with the chicken and vegetables up to two days before. Keep it in the fridge in a sealed container. When you’re ready, make the biscuits, put it all together, and bake it.
How Do I Know When The Biscuits Are Cooked?
The biscuits should be golden brown and firm to the touch. If the biscuits are browning too quickly, you can cover them with foil and continue baking.
Try More Pioneer Woman Recipes:
- Pioneer Woman Green Chile Chicken Enchilada Casserole
- Pioneer Woman Chicken Cordon Bleu Casserole
- Pioneer Woman Chicken Dorito Casserole
- Pioneer Woman King Ranch Chicken Casserole
- Pioneer Woman Chicken Tortilla Casserole
Pioneer Woman Chicken Biscuit Casserole
Description
Pioneer Woman Chicken Biscuit Casserole is made with cooked chicken, onions, carrots, celery, garlic, flour, chicken broth, milk, mustards, Parmesan cheese, dill, lemon, and peas. This easy Chicken and Biscuits Casserole recipe creates a delicious dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Ingredients For the Chicken Casserole Filling:
Ingredients For the Biscuits:
Instructions
- Prepare the Filling: Heat a large skillet with tall sides (about 12 inches in diameter) over medium heat. Add 3 tablespoons of butter. Once melted, add the onions, carrots, and celery. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for another 4-5 minutes, until the vegetables are softened.
- Make the Sauce: Push the vegetables to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty side. When melted, sprinkle the flour over the butter and whisk continuously to form a smooth paste (roux). Gradually pour in the chicken broth and then the milk, whisking constantly until the sauce is smooth and thickened (about 8-10 minutes). Stir in mustard, salt, pepper, and Parmesan. Taste and adjust seasoning if necessary.
- Combine the Ingredients: Stir in the dill, lemon zest, and lemon juice. Add the cooked chicken and peas, folding to incorporate. Transfer the mixture to a 9×9 inch baking dish and spread evenly.
- Prepare the Biscuits: Preheat the oven to 375°F. In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest, and dill. Cut the chilled butter into the flour mixture using a pastry blender or forks until crumbly. Drizzle milk over the mixture and stir just until the dough comes together; do not overmix.
- Bake the Casserole: Drop biscuit dough by rounded tablespoonfuls onto the chicken filling. Bake uncovered for about 35 minutes, until the filling is bubbling and the biscuits are golden brown. Allow the casserole to rest for a few minutes before serving.
Notes
- Cold Butter: Use butter that is cold for the biscuits. This makes the biscuits flaky because the cold butter makes little air pockets when it cooks.
- Cut Vegetables the Same Size: Make sure all the pieces of onions, carrots, and celery are the same size. This helps them cook the same way and makes your bites even.
- Cook the Roux Well: Cook the flour and butter mix until it looks a little brown and smells nice. This makes your casserole taste better and gets rid of the raw flour taste.
- Check the Taste: Try the casserole mix after you add the spices. You can add more lemon juice, salt, or pepper if you like.
- Space Out the Biscuits: Put the biscuit dough on the casserole but leave space between them. This gives them room to grow and cook right, making the top look good and taste good.
Pioneer Woman Chicken Biscuit Casserole, Ree Drummond Chicken Biscuit Casserole
